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Kávovarovna Kariaini Coffee Washing Station se nachází v regionu Nyeri v Keni a slouží přibližně 900 farmářům. Tato stanice má tři stálé zaměstnance. Typická velikost farem v této oblasti je kolem 1 hektaru, kde farmáři pěstují kávu společně s jinými plodinami, které jim zajišťují obživu.
ZPRACOVÁNÍ
Po odstranění dužiny jsou kávové třešně přesunuty do fermentačních nádrží, kde probíhá fermentace po dobu 14 až 18 hodin, v závislosti na aktuální teplotě prostředí. Následně je káva důkladně propláchnutá vodou, aby se odstranily všechny zbytky dužiny.
Poté jsou zrnka rovnoměrně rozložena na vyvýšené sušící postele, kde pomalu schne po dobu přibližně 12 až 20 dní. V nejteplejších obdobích se zakrývá stínícími sítěmi, aby byla zajištěna optimální rychlost sušení.
ODRŮDA
Odrůda SL34 je významnou kávovou odrůdou, která vznikla ve 30. letech 20. století díky výzkumu Scott Agricultural Laboratories v Keni. Tato odrůda, geneticky příbuzná s rodinou Typica-Arabica, vyniká svou schopností růst ve vysokých nadmořských výškách s dostatkem srážek, což jí umožňuje produkovat vysoké výnosy kvalitní kávy. Je ceněna pro svou komplexní chuť, která zahrnuje svěží citrusovou kyselost, plné tělo a čistý, sladký závěr.
Odrůda SL28 je jednou z nejznámějších kávových odrůd, která vznikla ve 30. letech 20. století díky výzkumu Scott Agricultural Laboratories v Keni. Tato odrůda byla vybrána pro svou vynikající odolnost vůči suchu a schopnost růst ve středních až vysokých nadmořských výškách, což ji činí ideální pro pěstování v různých klimatických podmínkách. Chuťový profil je velmi komplexní a výrazný, charakteristický vysokou kyselostí s tóny černého rybízu, bobulí a citrusů. Její tělo je šťavnaté a sladké, často s tropickými chutěmi.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
Related Products
Country: Etiopie
Region: Lalesa, Gebed
Station: Lalesa Site
Altitude: 2150 – 2200 m. a. s. l.
Varietal: Heirloom
Processing: natural
Taste: Blueberries, lemon, cheesecake
On farms in the Lalesa area, coffee grows under the shade of massive Ensete banana trees, whose pulp is used to make the traditional dish Kocho (Kočo). The leaves, up to a meter wide and two meters long, are used for wrapping food, but most importantly, they provide excellent shade for the coffee plants. Growing in a shaded environment is ideal for coffee trees, as it enhances the quality of the coffee and positively impacts the environment.
Country: Uganda
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800-2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed
Taste profile: Chamomile tea with lemon, and hazelnut cream
This coffee was grown high in the Ugandan mountains near the village of Zebigi and processed by Coffee Gardens. The coffee company has a station below the mountain where most farmers live; they know all of them in person. They blend the coffee into micro lots by combining coffees with similar flavor characteristics processed on the same day.
Country: Guatemala
Farm: Peña Roja
Varietal: Caturra, Bourbon
Processing: Anaerobic natural
Taste:
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: washed
Taste profile: cherry, lime, walnut in sugar
Indonesia Pegasing was grown at high altitudes and processed with the washed method. That gives the coffee a clean and sweet taste of cherries, hibiscus, lime, and cascara. It was grown by the best farmers and processed at the Pegasing station by Hendra who’s renowned for his liking of experimentation with coffee processing methods.
Country: Kenya
Region: Kibugu, Embu
Station: Kii
Altitude: 1800 m. a. s. l.
Varietal: SL34, SL28
Processing: washed
Tasting notes: blackcurrant, gooseberry, black tea
Our next Colombian coffee, specifically from the Inzá region, is even more special. This micro-lot, featuring two unique varieties—Pink Bourbon and Chiroso—is named after the farm, La Cuba, and comes from farmer Israel Guaji, who resides in the village of La Virginia. The coffee offers flavor notes of raspberry jam and citrus.
Country: Colombia
Region: Inzá, Cauca
Farmer: Israel Guaji
Farm: La Cuba
Altitude: 1890 m.a.s.l.
Processing: washed
Variety: Pink Bourbon, Caturro Chiroso
Taste profile: raspberry jam, orange, lemon
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: natural
Taste profile: cherries, dry red wine, orange
The natural process is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area and after harvest, they were dried on raised beds for 20 days.
Country: Kenya
Region: Kiriaini, Muranga
Station: Kiriaini
Altitude: 1700 m. a. s. l.
Varietal: SL 28, SL 34
Processing: washed
Taste: Vanilla, lime, rhubarb pie
Country: Ethiopia
Region: Jimma, Oromia
Processing station: Beshasha
Altitude: 2040 m. a. s. l.
Variatal: heirloom
Processing: washed
Taste profile: black tea with lemon, peach jam
INTENSE FLAVOR OF PEACHES, BLACK TEA, AND LEMON
A typical washed coffee from Ethiopia, with a clean and tea-like flavor and pleasant citrus acidity that you can enjoy without overwhelming your palate. It has become our favorite morning ritual year after year.
Countries: El Salvador and Ethiopia
Regions: Los Naranjos, Sonsonate, and Jimma, Oromia
Processing stations: Renacer and Beshasha
Altitude: 1450 and 2040 m.a.s.l.
Varieties: Mixed varieties and Heirloom varieties (indigenous Ethiopian varieties)
Processing: Washed
Taste profile: full creamy body, milk chocolate, and floral aromas
Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso.
It is a mixture of two coffees from countries with completely different taste profiles – El Salvador and Ethiopia. Both coffees bring the best of their origins to the cup, and together, they create a wonderfully balanced taste that lacks nothing.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: thermal washed
Taste profile: pistachio cream, cherries, lime Indonesia Pegasing was grown at high altitudes and processed with the washed method. That gives the coffee a clean and sweet taste of cherries, hibiscus, lime, and cascara. It was grown by the best farmers and processed at the Pegasing station by Hendra who’s renowned for his liking of experimentation with coffee processing methods.
Country: Ethiopia
Region: Jimma, Oromia
Processing station: Beshasha
Altitude: 2040 m. a. s. l.
Variatal: heirloom
Processing: washed
Taste profile: black tea with lemon, peach jam
INTENSE FLAVOR OF PEACHES, BLACK TEA, AND LEMON
A typical washed coffee from Ethiopia, with a clean and tea-like flavor and pleasant citrus acidity that you can enjoy without overwhelming your palate. It has become our favorite morning ritual year after year.