KENYA Ruby Natural Batian Cascara

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

"The cherries underwent a manual de-hulling procedure, all by hand. 100g of green coffee absorbs 8 hours of manual labor."

Ivica Cvetanovski
Co-Founder, Coffea Circulor

ORAC TBA µmol/g

Caffeine TBA mg/kg

GENESIS

SENSORY EXPERIENCE

SYNOPSIS

We went back to our origin, inception and birth, Meru. Our ambition was to initiate a growing program focusing on natural processing pioneering the Batian variety.

Today, Kenyan coffee producers are bringing their cherries to a washing station. Each “lot” or the ripe cherries the producer is bringing is not separated by the specific "lot". All cherries are collectively processed from other lots of producers as well. As far as we know, few or no washing stations are keeping track of which farmers are contributing with SLs, Ruiru 11, K7, Batian or alike. Therefore, when you see “third wave Kenyan coffee bags” expressing “SL28 and Ruiru 11”, it is very difficult to identify the specific percentage of each contributing variety and its final affect on sensory evaluation.

We went back to our origin, inception and birth, Meru. Our ambition was to initiate a growing and focusing program focusing on natural processing. The effect will be to lower production costs and minimize water usage for coffee production in a country that traditionally does not employ natural drying techniques. Macho and Ivica set out to generate a simple to implement yet pure protocol to preserve the flavor in the coffee cherries which transport into the green benas. The processing employs a cherry hypoxia-state to accelerate the initial fermentation over a short period of time.

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CONTRIBUTION, MITIGATION AND ADAPTATION

Natural processing in Kenya will become more crucial and is a multifaceted response which addresses several problems. The price of washing coffee has also increased in Kenya. This, according to us, can be the effect of real estate brokers buying up land. Farmers are discouraged to grow and produce coffee due to small yield, washing stations are running at lower capacity which renders higher prices for washing estimated quantities of previous years. This is a snowballing effect that could have a significant impact on the future of Kenyan coffees. On another note, it already has a significant impact on the future of Kenyan coffees. It was predicted by us in 2010 that Batian will take a larger share in single origin coffees in Kenya and making up “blends”. Today, as an example, Kenyan coffee producers are bringing their cherries to a washing station. Each “lot” or the harvest the producer is bringing is not separated by the specific "lot". All cherries are collectively processed from other lots of producers as well. As far as we know, few or no washing stations are keeping track of which farmers are contributing with SLs, Ruiru 11, K7, Batian or alike. Therefore, when you see “third wave coffee bags” expressing “SL28 and Ruiru 11”, it is very difficult to set a specific percentage of each contributing variety and its final affect on sensory evaluation. Kenyan coffees are heading towards "Ethiopian heirloom" - and that does necessarily mean it is a bad thing. This was our observation since at least 2009 and it has raised some concerns lately with our long term observations. This, according to us, is one way of preserving the Kenyan coffee heritage at its purest level.

Made by Kenya
Finished in Scandinavia