Contents:
1 x 250g Kenya AA Top Gicherori washed filter
1 x 250 g Ethiopia Shentawane natural Omniroast
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In this box, you'll find two wonderful coffees from Africa. If that doesn't feel like the African beat rippling through your body with every sip, perhaps you should also enjoy the appropriate music to accompany your coffee. An absolute recommendation for all fans of fruity coffees.

Important:
Please select in the selection field – Roast – whether you want whole beans or ground coffee and choose between filter or espresso roast

Keny AA Top Gicherori washed

Country of origin: Kenya
Region: Embu
Condition: Washed
Variety: SL 28 & SL 34, Ruiru 11
Cultivation height: 1,500-1,700 masl.
Taste: Black tea, sweet spices, apricot
Body: creamy & round
Sweetness: pointed Acidity: tartaric & brilliant
Preparation recommendation: Filter & Espresso
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The total area under coffee cultivation in Kenya is estimated at 160,000 hectares. About one-third of this area is cultivated with plantations. However, the majority of the area is used by smallholder farmers who have joined cooperatives. This coffee comes from the Gicherori factory near Embu in Kenya's Central Province, on the beautiful southern slopes of Mount Kenya. This region is famous for its rich soils with volcanic clay and its favorable microclimate with adequate rainfall. Gicherori, along with the Kathkwa, Ndunduri, Gikirima, and Ngerwe factories, belongs to the Kibugu Farmers Cooperative Society. Around 1,100 farmers deliver their red and ripe cherries to the Gicherori factory. Here, the coffees are crushed with an Adisc pulper and flow into a fermentation tank for a controlled fermentation process. The coffee is then washed and soaked in water channels and finally dried in the sun on African drying beds for up to 15 days, carefully covered at midday and at night.

The total area under coffee cultivation in Kenya is estimated at 160,000 hectares. Plantations make up about one third of the area. However, the largest part of the land is used by smallholder farmers who assign themselves to cooperatives. This coffee is coming from the Gicherori factory near Embu in Kenya's Central Province on the beautiful southern slopes of Mt. Kenya. This region is famous for its rich soils with volcanic clay as well as for its good micro climate with enough rains. Gicherori belongs together with the Kathkwa, Ndunduri, Gikirima and Ngerwe factories to the Kibugu Farmers Cooperative Society. Around 1,100 farmers deliver their red and ripe cherries to the Gicherori factory. Here the coffees are pulped with adisc pulper and flow into a fermentation tank for a controlled fermentation process. Thereafter the coffee is washed and soaked in water channels and finally sun-dried on the African drying beds for up to 15 days, carefully covered during midday and at night.

Ethiopia Shentawane natural

Country of origin: Ethiopia
Region: Sidama
Processing: Natural
Variety: Heirloom Ethiopian Varieties
Cultivation height: 1,900 – 2,100 masl.
Taste: roses, bergamot, coffee cherry
Body: flowery & harmonious
Acidity: sparkling & clean
Sweetness: mild, tea-like / soft, tea-like
Preparation recommendation: Filter
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Sidama is a region in Ethiopia known for producing high-quality coffee. This is due to the fertility of the soil, which also allows for the cultivation of other crops, fruits, and vegetables.
The combination of the above factors and the long rivers that run through the entire region, as well as the high temperatures, causes the coffee cherries to grow much more slowly than in other regions of Ethiopia.
Since most farmers in Ethiopia are smallholders, small plots of coffee plantations, known as coffee gardens, are common. For this reason, Sidama is home to more than 50 cooperatives and more than 200 coffee washing stations. There, the cherries harvested by these smallholders are processed and prepared for export.
Shentawane is a natural process coffee; in the region, this process can take anywhere from 8 to 25 days, depending on climate variations. Proper drying of the cherry is crucial to preserving the unique flavor and aroma that keep Ethiopian coffee at the forefront of specialty coffees. Savoring a good Ethiopian coffee undoubtedly provides a deeper insight into the coffee's capabilities, depending on its origin, region, and processing.

Sidama is a region of Ethiopia known for producing high quality coffees. This is due to the fertility of its soils, which also allows for the cultivation of other products, fruits and vegetables.
The combination of the above together with the long rivers that cross the entire region, as well as the high temperatures, make the coffee cherries grow much more slowly in comparison to other regions of Ethiopia.
Since the majority of producers in Ethiopia are small producers, it is common to find small plots of coffee crops called coffee gardens. Because of this in Sidama there are more than 50 cooperatives and more than 200 coffee washing stations. The cherries harvested by these small producers are taken there to be processed and prepared for export.
Shentawane is a natural process coffee, in the region this process can take between 8 and 25 days depending on changes in the climate. The correct drying of the cherries is of great importance to finally achieve unique flavors and aromas that keep Ethiopian coffees at the top of the specialty coffees. Undoubtedly, enjoying a good Ethiopian coffee allows us to have a better perspective of the coffee's capabilities according to its origin, region and process.