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BASTET COFFEE

Gathaiti Washed, Kenya

Gathaiti Washed, Kenya

Regular price ¥1,000 JPY
Regular price Sale price ¥1,000 JPY
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Gathaiti, Kenya

REGION: Nyeri
FARMER: Gathaiti Small Farmers
VARIETIAL: SL28, SL34, Ruiru11, Batian
PROCESS: Washed
ALTITUDE : 1720m
NOTES: Raspberry, Grapefruit, Orange peel

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It has a concentrated acidity and a scent reminiscent of berries such as raspberries and blackcurrants, and citrus fruits such as grapefruit and lemon, combined with herbs. The aftertaste that lingers in your mouth is reminiscent of orange peel, giving it a fruity yet slightly unusual taste.
Kenyan coffee tends to have a strong flavor and mouthfeel, but this coffee is quite refreshing. Please enjoy the clean acidity.

<This product is coffee beans>

If you want to buy whole beans, select "whole beans", if you need to grind them for drip or espresso, select your preferred grind size. If you want a simple drip bag that you can just pour in hot water, please see the "Drip Bag" page.

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<Farm introduction>
The Gataiti Producers Association is made up of 1,656 small-scale farmers and was established in 2000 as a single organization with only the Gataiti Washing Station, separated from the predecessor agricultural cooperative. Located 160 km north of Nairobi, at an altitude of 1,720 m between Mount Kenya and the Aberdare Mountains, Gataiti has an ideal environment for coffee production, with a cool and comfortable climate throughout the year and red volcanic soil rich in minerals and organic matter. Farmers grow approximately 120 coffee trees, and the main crop is harvested from October to January. The varieties produced are approximately 95% SL28 and SL34, and 5% Ruiru 11 and Batian.
The harvest promises to only pick ripe cherries and to bring them to the washing station on the same day. The cherries are hand-sorted again there, carefully selected and arranged to a uniform ripeness. The production process is carried out using the traditional production method known as the Kenyan method, where after the pulp is removed, the cherries are soaked in a fermentation tank overnight to break down the mucilage, washed in a water channel the next day, soaked, and then moved to the drying process in African beds. Drying takes 7 to 15 days depending on the daily weather, during which the parchment is stirred and sorted by hand.
Gataiti is creating a system that uses funds accumulated from the previous year's harvest to support member families in prepayment of school fees, costs for planting trees and fertilizer, and emergency fund raising. In addition, their long-term goal is to increase coffee production through agricultural training, provision of fertilizer and farm tools, and distribution of printed materials on sustainable agriculture. By increasing production volume and quality, they want to create a cycle in which farmers themselves can fully cover their production costs and earn maximum rewards sustainably. In addition, the aging of the washing station is a major issue, and old equipment requires a lot of manpower to operate the wet mill, and the amount of water used and the operating efficiency of the pulp removal machine mean that production processing costs are high, so they have set capital investment as a major goal for the future.

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