Docha - Kenya (SINGLE ESTATE!!!)
A r o m a wild berries | dark chocolateB o d y medium | clear
A c i d i t y white grape
|PRODUCER||Jeoffrey Gathogo Karugondo|
|REGION||Kiambu, Central Kenyay|
|VARIETY||SL28 & SL34|
|ANBAUHÖHE||1.740 - 1.750 masl|
Jeoffrey Gathogo Karugondo was part of the Ngewa Komothai producer group. Working with the group, he improved his process to produce high quality coffee, so he went into business for himself, producing and marketing his own coffee. This coffee, washed on his Docha Estate farm, is grown at 1,650 to 1,850 meters above sea level.
The farm is located in the Kiambu district, which has deep red volcanic soils that are rich in organic matter and perfect for growing coffee.
Jeoffrey takes advantage of this. His farm is planted with a mix of "traditional" SL34 and SL28 coffee trees, and he manages the farm himself.
Jeoffrey has his own small wet mill where he can process his own coffee, so there is traceability back to his farm. So he doesn't have to rely on the washing stations that are common in Kenya.
The coffee cherries are selectively hand-picked and then pressed. The coffee is then fermented in a small tank for 12 to 24 hours before being washed in clean water to remove all mucilage. All the wastewater from the washing process is cleaned to minimize the impact on the environment.
It is then taken to raised beds where it dries for 14 to 21 days. There, the coffee is turned regularly to ensure even drying.