Kenya Red Fizz – beans for filter coffee

Coffee roastery - roasted coffee beans from the best source!

We roast green, raw coffee beans every day so you can enjoy fresh and aromatic coffee in your own home. You won't find such freshness and quality on the shelf at the store. Bean coffee straight from the roaster with the right roasting grade, thanks to the roaster's expertise and careful selection of beans is not only good, but also many flavor notes! The roaster is the best source to buy fresh coffee!

We know everything about our Arabica coffees - where they come from, who grows them, what botanical varieties of coffee beans they come from. Carefully selected coffees, evaluated by Q Grader - Przemyslaw Tarnawski, can be found in our store and in the best coffee shops throughout Poland.

Coffee Kenya Red fizz – informations about coffee beans

Facts

• Origin: Nyeri, Kenya
• Farm: Kooperatywa Rutuma
• Station: Ruthagati
• Altitude: 1700–1800 m.a.s.l.
• Specie: Coffea Arabica
• Varietal: SL-28, SL-34, Ruiru 11, Batian
• Processing method: Wet (Washed)
• Harvest: Current crop
• Quality: Specialty, 88,25 cupping points from our Q Arabica Grader

Kenya – country where coffee is cultivated by a smallholders

Coffee in Kenya is grown in a small part of the country in the western and central areas. The best-known regions are Nyeri, Kirinyaga and Kiambu, and the botanical varieties of arabica found here are SL28, SL34, Ruiru 11, Batian and K7; Blue Mountain and pure French Mission also occur, and robusta is also niche-grown in the country.

The country's economy is primarily tourism, followed by agriculture and finally industry. More than 1.5 million tourists visit the country annually. Kenya mainly grows tea, coffee, sisal, millet and sorghum, tobacco, wheat, yams, potatoes and sugar cane. Until 1920, there was no way in this country that coffee crops could be grown by people other than whites. In that year, the Kikuyu Association was formed to begin the struggle to abolish the white monopoly and eliminate forced labor.

Nyeri - the region where coffee is grown in Kenya.

Coffee from Nyeri District is known for its intensity of flavor, thanks to the slow process of developing the beans. Coffee plants are grown in this region in the highlands between the eastern base of the Aberdare range and the western slopes of Mt Kenya. The plants draw a mass of nutritious minerals thanks to the young volcanic soil and adequate rainfall. In this environment, the grains develop their classic balanced Kenyan flavor profile: fresh fruitiness, crisp citrus, bright and balanced acidity.

The Nyeri region, which is part of Kenya's rich agricultural sector, has been certified by UTZ (this is a certification program for sustainably grown coffee, tea, cocoa and hazelnut. UTZ, which means "good" in the Mayan language of Guatemala, spearheads sustainable agriculture and provides better opportunities for farmers, their families and the environment) in 2008, and since then there has been a huge improvement in coffee quality. Small farmers, rather than large farms, are most prevalent, and most growers belong to cooperative organizations that have processing mills to which members can bring their harvested cherries.

Get to know the place where this coffee is grown!

Most farmers grow SL-28 and SL-34 varieties on the rich volcanic soil. The Rutuma cooperative operates several wet mills in and around the southern slopes of Kenya, including the Ruthagati mill. The station is located in Nyeri County, which is named after the Kenya volcanic massif, in the language of the Maasai tribe. It is there that the coffee cherries, which are wet-processed, are delivered. Shortly after picking, the coffee cherries are delivered to a wet mill. There they are peeled of their skin and pulp and washed with fresh water from the Keremia streams. The coffee is dried on an elevated platform in full sun, rotated and continuously sorted during the drying process for quality.

Kenya coffee on plantations in harmony with nature

From the seedling, the appearance of flowers on coffee bushes to the cherry tree, the land that gives birth to the world's best specialty segment coffees must be treated with due respect. Plantations that grow the highest-quality coffees take care of their environment by shading the area with agroforestry trees and plant biodiversity so that pesticides do not have to be used. Coffee fruits from Kenya grown in this way are characterized by excellent taste and have pure flavor notes.

Coffee harvesting and processing

Fruits of perfect ripeness were picked by hand and delivered to the processing station, where the precious seeds were separated from the fruit, which is destined for compost. The seeds with the remaining pulp went into a tank and were flooded with water to provoke fermentation. After about 45 hours, the coffee was drained from the tank into the canal, where it was washed with special hoe-like tools. From now on, the beans consisted only of the actual bean, a membrane (silver skin) and a thicker skin called parchment (parchment).

Coffee in this state is transferred to raised tables for drying. Depending on the sunshine and rainfall, the beans are dried for 9 to 16 days. During drying, they are repeatedly stirred and flipped, during which time they are also disguised from defects (e.g. broken beans or whole black beans).

After reaching the right moisture content for parchment - about 12-12.5% - the coffee is collected from the tables and once again very carefully disguised. It is then packed into large bags and left to stabilize the moisture between the beans and dry slightly. When the coffee is 11.5-12% moisture, the parchment is removed by machine, and the coffee is packed into GrainPro barrier bags, which protect it from moisture loss and allow it to breathe, and jute bags, which protect the GrainPro bag from damage.