Gichichi is a vibrant Kenya, with fruited sweetness that falls somewhere between berry/raw sugar reductions and grape juice, with accents of orange, dried cranberry, cascara tea, and strawberry lemonade. City to Full City.
|Processing||Wet Process Kenya Type|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||September 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34, Ruiru 11|
|Appearance||.6 d/300gr, 17-19 Screen|
|Roast Recommendations||City to City+|
The Gichichi Factory washing station sits at just under 1800 meters in the Othaya constituency of Nyeri County. With 477 farmer members, Gichichi collects and processes the whole coffee cherry for farmer members using a disc depulping machine before fermenting the coffee in order to remove the sticky demucilage layer. After the fruit is easily removed, the seeds are then soaked in clean water where they are completely "washed" of any remaining fruit residue, and then dried on raised beds. Farmers in the region grow mainly SL-28 and SL-34, with small amounts of Ruiru mixed in. Gichichi is one of several coffees we picked up from Othaya Farmer's Cooperative Society (FCS). Othaya manage an impressive amount of wet mills, 19 in all, and their work in the region dates back to the late 1950s. Coffee is processed and kept separate by day or even weekly deliveries at the factory in order to identify quality. The separated batches are then run through screens in order to separate beans by size, the most common being AA (17-19 screen), AB (15-17 screen), and Peaberry, which are referred to as "outturns". This is the AA outturn, which always commands the highest price, and while not always signifying a superior cup to the others, the quality of this AA thankfully intersects with the premium paid!
A spiced honey scent smells delicious in the dry grounds of City and City+ roasts of Gichichi and has elements of a cinnamon and sugar mixture with a fragrant raw honey scent. I get a dried pineapple/tropical fruit note too, which is much more prominent in the wet aroma, along with dense caramel and honey sweet flavors. Acidity is vibrant at City and City+ roasts, and I imagine even at darker levels too. Gichichi has a fruited sweetness that falls somewhere between berry/raw sugar reductions and grape juice. As the cup cools off, orange and lemon juice notes come up and add to the overall perceived acidity, as do accent notes of dried cranberry, cascara tea, and strawberry lemonade. This later Kenya arrival is one of our last of the season and has stood the test of time well, ranking right up there with some of our more complex Kenya offerings we've carried this year.