ARTWORK BY KATHERINE CLARKE LANGLANDS
GROWN BY MEMBERS OF THE BARICHU COOPERATIVE
VARIETAL(S) SL 28 + SL 34 + RUIRU 11
PROCESS FULLY WASHED
ELEVATION 1700-1800 MASL
Our new ‘Artist Reserve’ series is intended to showcase the most exceptional coffees we can and and pair them with equally stunning artwork. First up is a piece by our friend Katherine Clarke Langlands entitled Space Changer.
The coffee, from the famed Nyeri growing region in Kenya, displays aromatics of caramelized grapefruit and intense flavors of tropical fruit, blackberry, and raw sugar.
12oz Whole Bean Coffee
Notes from our importing partner:
At the base of Mount Kenya, fertile volcanic soil drapes broad, gently rounded slopes that cradle perennial fresh water streams. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to re- move any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product.
Karindundu is a Kikuyu word meaning “the wrapped”, inspired by the Kikuyu and Ukabi war over land issues in regards to migration in the old days. Within the vicinity of the factory there is a famous open air market and several hotels that cater to visitors. About 400 farmers contribute cherry to this factory resulting in 300 tonnes of cherry delivered per year. They use fresh water from Kirigau spring for processing. Immaculately clean parchment is sun dried on raised tables.