Imagine the perfect fruit cake transformed into a liquid form. This cup of Keni GICHERORI from Friedhat s Coffee is literally a masterful taste experience. First, you’ll be enchanted by the distinctive and incredibly rich flavor of juicy apricots. This is seamlessly followed by a subtly tart and refreshing note of spring rhubarb, lending the entire profile an immensely playful character. Brown sugar provides a fantastic finishing touch to the entire experience, creating a rounded body and a deep caramel finish. The result is an incredibly complex and rich beverage full of fruity notes and soothing sweetness.
This exceptional lot comes from the Embu region of Kenya, specifically the Kibugu area. A total of 1,062 smallholder farmers from the local cooperative deliver their ripe cherries to the Gicherori processing station. The coffee trees grow at elevations ranging from 1,650 to 1,800 meters above sea level. The unique cultivation approach deserves special attention. Kenya is famous for its SL 28 and SL 34 varieties, which have a massive root system, ideal for surviving drought. The newer Ruiru 11 variety, on the other hand, offers high disease resistance and enormous yields, but has very shallow roots. Ingenious farmers took the above-ground part of the Ruiru 11 coffee plant and grafted it onto the strong, deep roots of the disease-resistant SL variety. In doing so, they obtained the absolute best of both botanical worlds and secured a stable harvest that is resilient to climate change.
This harvest was processed using the traditional washed method, typical of the finest Kenyan processing stations. After carefully sorting the ripe cherries, the outer skin was removed, and the beans were transferred to water tanks. Here, the coffee underwent a precisely controlled fermentation process that thoroughly and safely removed any remaining fruit pulp from the beans. This was followed by a thorough rinsing in clean water and transfer to elevated African drying beds. Slow and even drying, with constant turning, ensured the crystalline purity of the final beverage. It is precisely this classic process that allows all the genetic strengths of the plants to shine through and creates that juicy and vibrant profile.
- Station: Gicherori Factory / Kibugu Farmer’s Coop
- Elevation: 1,650–1,800 m above sea level
- Farmers: 1,062 smallholder farmers