Pambazuka

We’ve sourced a beautiful, top-tier lot from Kenya just for you.

Gaturiri :

The Gaturiri washing station (or factory) is part of the renowned Barichu Cooperative Society, alongside Gatomboya, Karindundu, and Karatina. Here, around 1,100 local smallholders meticulously hand-pick coffee cherries before delivering them to the station. Each season, this yields between 500 and 600 tonnes of harvested coffee. Since it was built over 50 ans ago, Gaturiri has stood out for its consistency and the exceptional quality of its coffees—a success rooted in strict selection, impeccable washing, and a slow drying process.

An Ultra-Meticulous Processing Method :

Upon arrival, the cherries are pulped. An initial floatation sorting separates the dense, high-quality beans from the immature floaters. The densest beans sink and undergo a first 24-hour fermentation stage. They are then washed and transferred to a secondary fermentation tank for an additional 12 to 24 hours.

Once fermentation is complete, the coffee moves through washing channels where the mucilage is entirely removed. The washed beans are then submerged in soaking tanks under clean water for another 24 hours.

Drying begins in the shade for the first day. This crucial step gently removes surface moisture to prevent the parchment (the bean's outer skin) from cracking. Finally, the coffee is spread in a thin layer under the sun to dry for 10 to 15 days. Prior to export, the coffee rests in bodegas unique to Kenya: raised chicken-wire cells that allow the green coffee to breathe fully.