Karani AA | Kenya | washed
Flavor Lime | PeachBody Clear | Juicy
|Varietal||SL28 & SL34|
|Elevation||1.700 - 1.800 masl|
The Karani factory was built in 1998 and is run by the Kabare Cooperative Society. The smallholders pick the ripe cherries by hand and deliver them to the factory the same day. Upon receipt, the cherries are carefully sorted. The entire sorting process is supervised by staff to ensure that only ripe, undamaged cherries are delivered.
After sorting, the cherries are crushed in the factory's pulper and then sorted by density. The crushed cherries are dry fermented for 16 to 24 hours. Fermentation is supervised by trained personnel who check regularly to ensure that fermentation is stopped at just the right moment. After fermentation, the cherry is washed and sorted.
The parchment is placed on raised drying beds. Workers sort the parchment to remove any defective beans and constantly rotate the parchment to ensure even drying. Drying typically takes between 1 and 3 weeks.
Kenyan coffees are classified by size. AA beans are the largest. AA coffees are those larger than 7.2 millimeters.