Farmer: Kikai Farmers’ Cooperative Society
Area: Bungoma, Western Kenya
Altitude: up to 1950 Meters Above Sea Level (MASL).
Processing Method: Washed & Double Fermented, Sun-Dried
Variety: SL28 & SL34
Read more below :
Kutere Coffee Washing Station is situated at the far west of Kenya, in Bungoma County at the top of Mount Elgon bordering Uganda. The station is a member of the Kikai Farmers’ Cooperative Society.
Scott Lab 28 (SL28) and Scott Lab 34 (SL34) are considered the most sought-after varietals for Kenyan specialty coffees, they are hybrid varietals derived from Yemen Mocha, and Bourboun hailing from Réunion Island. Both hybrids were developed at Scott Lab between the years 1934 and 1963 (hence the initials SL). But they are the most affected by insect damage which makes them some of the rarest varietals.
This coffee is grown in fertile volcanic soil and is washed with pure spring water flowing from the Kikai Water Project, which also supplies water to more than 300 households surrounding the station. The project also aims to expand delivering water to neighbouring schools with over 1800 students.
Kenya AA Kutere from The Roasting House is a double fermented & washed coffee, in this process ripe coffee cherries are harvested then have their outer skin removed whilst keeping intact the mucilage or “honey”, the beans are fermented in their honey for several hours in a clean tank before given a quick rinse, then fermented once again but this time in less honey than before.
This double fermentation makes washing the coffee afterwards easier as it breaks down the honey, but also gives coffee a distinct fruity flavour and a big bold body.
Kenya AA Kutere offers a present tartness of red grapes with a slight grapefruit acidity, it has a full body without detectable bitterness, it’s a coffee for the medium to high complexity seeker, and best suited with pour-over methods. Please check out the recipe developed by Barista, world champion, and authorised SCA Trainer SARA AL ALI