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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…
Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Columbia – Inzá
El Salvador – Los Angeles
Indonesia – Pegasing Anaerobic
El Salvador – La Reforma
Kenya – Kii AA
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: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: anaerobic natural
Taste profile: milk chocolate, red apple, oolong
Anaerobic fermentation 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, fermented in plastic bags for 48 hours, and then dried on raised beds for 20 days.
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: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1350 m. a. s. l.
Variety: Red Catuai
Processing: anaerobic natural
Taste profile: hazelnut butter, physalis, cocoa, red wine
Country: Kenya
Region: Kibugu, Embu
Station: Kii
Altitude: 1800 m. a. s. l.
Varietal: SL34, SL28
Processing: washed
Tasting notes: blackcurrant, gooseberry, black tea
Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
Taste profile: hazelnut butter, cherries, chocolate, and sweet tobacco
Our CAFEINA is a daily guarantee of stable espresso with low acidity. With our composition and roasting, we try to always taste sweet, with notes of hazelnut butter, cherries, chocolate, and sweet tobacco
You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable for cafes looking for simpler espresso and for easy preparation at home or work. We also recommend it for your automatic espresso machines.
We are currently roasting coffee from producers of the Caixa de Fruta region.
Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
Country: Colombia
Region: Piendamó, Cauca
Farm: Siruma Coffee Farms
Altitude: 1700-1900 m.a.s.l.
Variety: Castillo, Caturra, Colombia
Processing: natural – sugar cane decaf
Taste profile: orange cake, cane sugar, white tea
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: El Salvador
Region: Cantón Quezalapa, Apaneca, Ahuachapán
Farm / Producer: Noruega / Los Naranjos
Altitude: 1690 masl
Variety: Geisha
Processing: Anaerobic Natural
Flavor Profile: Daim, clementain, hibiscu
The beloved Geisha variety, anaerobic processing, and cultivation in the unique natural forest environment—Noruega from a Salvador coffee farm brings all these exceptional qualities together in a single cup of perfect coffee.
Country: Guatemala
Farm: Peña Roja
Varietal: Caturra, Bourbon
Processing: Anaerobic natural
Taste:
Country: Nicaragua
Region: Mosonte, Nueva Segovia
Farm: La Esperanza
Altitude: 1650 m.a.s.l.
Variety: Red Catuai
Processing: washed
Taste profile: Hazel nut, blooms, black tea, chocolate