This peaberry is one of the milling outturns from the Baragwi Farmers Cooperative Society which is made up of various factories. Since peaberries represent anywhere between 1 and 5% of any green coffee, depending on the botanical variety, often there isn’t enough to make a whole lot from one factory, which is why in this case the Baragwi Farmers co-op decided to blend the peaberry outturns together and enter it as a single lot.
The Baragwi society is located in Kirinyaga County and the 12 factories are spread across the Gichugu sub-county. The society has promoted best practices in the field and at their wet mills in order to maximize the cup quality. Cherry that is brought to the wet mills from over 15,000 society members is pulped and fermented the same day and after 36 to 48 hours of fermentation the coffee is moved to soaking tanks. Once the coffee has been soaked it’s moved to the shaded, skin drying area where the coffee is pre-dried to wick away the water covering the beans and allow the coffee to rest and dry slowly before a more intense period of sun drying.
After 24 hours of shade drying, the coffee is moved to drying beds in full sun where it dries for between 10 and 15 days. These practices are a standard across all of the wet mills and explains why a blended PB like this can be so consistent and high quality.
- Flavours: Sweet tomato, lemon verbena, raspberry. Floral and complex with a buttery body.
- Origin: Gichugu, Kirinyaga County, Kenya
- Farm: Baragwi Co-op
- Varietal: SL28 & 34 Peaberry
- Process: Washed
- Altitude: 1070 - 1800 metres above sea level