Kenya Mahiga AA Double Fermented, Double Washed
KENYA NYERI MAHIGA AA DOUBLE FERMENTED
TASTES OF: Delightfully creamy and packs a seriously fruity punch. Juicy peach, and brown sugar. Plenty of citric acidity like a syrupy mandarin orange, balanced out by dark chocolate.
COUNTRY: Kenya
REGION: Mumwe, Nyeri
FARM: Community small holders
FARMER/GROWER: 400 producers organized around the Mahiga Factory
VARIETIES: SL28, SL34, Ruiru 11, and Batian
PROCESSING: Double Fermented: Pulped, Fermented underwater for 12 hours, Washed to minimize mucilage, Fermented underwater for 12-36 hours, Soaked in fresh water for 16hrs, Cleaned and sorted in grading channels, Dried on Raised beds for 14 days
ALTITUDE: 1700-1890 masl
ABOUT:
The 400 contributing farmer cooperative members (relatively small for a local cooperative in Nyeri) are organized under the station manager, Daniel Kingori.
Mahiga has undertaken an especially unique and complex processing model. Here are the details: after pulping, the coffee is fermented underwater for 12 hours. It’s then washed to minimize mucilage and fermented underwater again for 12-36 hours. After this second fermentation, the tank is drained, filled with fresh water and soaked for an additional 16 hours. Lastly, the coffee is cleaned and sorted in grading channels and taken to drying beds for two weeks before delivery to Othaya’s dry mill.
