Kenya - Embu Siakago - Microlot - Mbokam - Anderson Mbogoh - 15+/86+ - FW - strawberries, berries, orange blossom, honey, caramel, milk chocolate, lemon and tangerine.
Kenya - Embu Siakago - Microlot - Mbokam - Anderson Mbogoh - 15+/86+ - FW - strawberries, berries, orange blossom, honey, caramel, milk chocolate, lemon and tangerine.

Kenya - Embu Siakago - Microlot - Mbokam - Anderson Mbogoh - 15+/86+ - FW - strawberries, berries, orange blossom, honey, caramel, milk chocolate, lemon and tangerine.

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€12,70
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€12,70
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Kenya - Embu Siakago - Mbokam - Anderson Mbogoh - 15+/86+ - FW

« Notes of strawberries, berries, orange blossom, honey, caramel, milk chocolate, lemon and tangerine. The body is round.  »

  • Producer Anderson Mbogoh
  • Altitude 1348 m
  • Environment Mont Kenya: montainous and volcanic
  • Species arabica
  • Varietal SL 28, Batian
  • Harvest period October to december
  • Harvest type manual
  • Process Fully washed
  • Drying African beds

 

ABOUT HANDS ON COFFEE

In the world of speciality coffee, Kenya is one of the most renowned origins, with its high altitude areas, specific varieties, unique process, factors that offer true originality in the cup. The 'Kenyan washed' process is very characteristic. It is so prominent in the minds of roasters and consumers that it is often forgotten that Kenyan coffees can be processed differently. But to achieve this flagship process, Kenyan producers are the world champions in water consumption... The aim is to reduce water use by developing the natural process, improve quality and therefore increase their income. We immediately thought of David Maguta, a producer and exporter from the Nyeri region, who places great importance on traceability and has a very strong environmental awareness of coffee production. The HANDS ON

 

COFFEE

project was born! Belco finances african beds, Grain Pro bags, more precise equipment (moisture meter...) and Cesar Magaña, our quality director, was in Kenya for a month in December 2020 during the post-harvest processes to train the producers with the precious help of David, a real message carrier and coordinator on site. The actions implemented were: sorting coffee in warehouses, identification of lots, use of bags for the beans, drying techniques (a real area for improvement as some bad practices were causing mould on the beans), observing how humidity affects the coffee in these high altitude areas, training David's employees on the importance of ventilation and temperature control, training producers day after day on the importance of selective harvesting according to the maturity of the fruit. All of these actions have been replicated on the farms of the producers participating in the project in the Embu and Nyeri areas. This vision of making natural processed coffees aims to recover the original taste of the product, and all those involved were very sensitive to this.

 

BELCO

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I drink
cups a day
We suggest 2 bags of 200 g size coffee every two weeks