Pasada
Ndaro-ini
Vava Coffee
Arábica
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- 80 ventas en Algrano
- 2 Prom. de pedidos por tostador
- 46 Relaciones con los tostadores
- Origen
- Kenia
- Productor
- Vava Coffee
- Variedad
- SL28, Ruiru 11, Batian, SL34
- Tipo de proceso
- Lavado
- Rango de altitud
- 1600m - 1800m
- Periodo de cosecha
- noviembre de 2022 - febrero de 2023
- La puntuación de la catación de Algrano (SCA)
-
84.5
puntos
Actualizado febrero de 2023
- ID
- KE-22-202211
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Los costes de financiación se aplican hasta que se libera el café.
La historia del café
Ndaro-ini Factory was built in 1984 by a group of producers in Karatina who were tired of traveling long distances to deliver their cherry. For this reason, they named the factory, “Ndaro-ini,” meaning “place of rest” in Kikuyu, one of Kenya's tribal languages.
Today, Ndaro-ini is one of 3 factories operated by Gikanda Farmers Cooperative Society (FCS). Gikanda FCS was founded in 1996 and has developed a reputation for producing lots of the highest quality by continuing to invest in infrastructure, training and supporting their member farmers. There are 700+ smallholder farmers delivering to Ndaro-ini factory. In addition to Coffee the farmers cultivate macadamia , maize and keep dairy cattle.
El proceso
Smallholders selectively handpick only ripe cherry and deliver it to Ndaro-ini Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry. After intake, cherry is pulped and fermented for approximately 12 to 16 hours. Following fermentation, coffee is washed clean water and graded in grading channels. Then, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 14 to 21 days for parchment to dry.Más sobre este vendedor
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