Gachenge AA - Kenya
Apple / Blackcurrant / Molasses
Gachenge AA selection is produced by Stephen RGG at his farm in Kirinyaga in central Kenya. For this coffee the cherries are selectively handpicked, pulped once then dry fermented for 16 to 23 hours. Then washed with clean water to remove any remaining mucilage. Parchment is then soaked for 12 hours and then transferred to raised beds, where it sundries for 14 to 21 days. As it dries the parchment is turned regularly to ensure even drying.
This is an outstandingly complex coffee, scoring 89 points. You’ll find a fruity acidity with hints of blackberry and apple. Then a long lasting sweet aftertaste of light molasses.
Producer: Stephen RGG
Origin: Kirinyaga, Kenya
Altitude: 1,650 - 1,850 masl
Varietal: SL28, SL34
Brew: Aeropress, V60 and Frenchpress