Cheetah Espresso Blend
Ethiopia Teman Aba Mecha Kebele _ 70%
Kenya Chania Estate _ 30%
Bourbon
Dry Fermentation _ 70%
Wet Fermentation _ 30 %
Vibrant, Complex, Currants
Cheetah Espresso Blend
Ethiopia Teman Aba Mecha Kebele _ 70%
Kenya Chania Estate _ 30%
Bourbon
Dry Fermentation _ 70%
Wet Fermentation _ 30 %
Vibrant, Complex, Currants
Country: Kenya
Region: Thika
Farm: Chania Estate
Variety: French Mission Bourbon (AB)
Altitude: 1525 MASL
Fermentation : Wet
Owner : Boyce Harries
Harries Coffee comes from two coffee Estates farmed by the Harries family since the early 1900s. Located in Kenya’s central province, Chania Estate and Oreti Estate are at an altitude of 5,000ft and 5,200ft respectively, on deep, red, volcanic soils.
The Estates experience two rainfall seasons producing an annual average of 30-35 inches annually and a mean average daily temperature range of 22-28C.
The two Estates both border the Chania River and also have water storage in the form of a dam and reservoirs and nearly 200 acres combined of indigenous, planted and riparian forest, to encourage bird-life and wild-life.
Farmer name: Teman Aba Mecha Kebele
(Village): Bashasha
Altitude: 1970 - 2100 MASL
Woreda (County): Gomma
Zone: Jimma
Region: Oromia
Coffee type: Dry Fermented Grade 1
Variety: 74165
Fermentation times: 12-24 hours
Average drying times: 15-20 days
Farm size: 12 hectares
Jimma is bordered on the south by the Southern Nations, Nationalities and Peoples Region, the northwest by Illubabor, on the north by Misraq Welega, and on the northeast by Mirab Shewa; part of the boundary with Misraq Shewa is defined by the Gibe River. The highest point in this zone is Mount Maigudo (2,386 m). Towns and cities in Jimma include Agaro, Genet and Saqqa. The town of Jimma was separated from Jimma Zone and is a special zone now.
Cherry is placed in a fermentation tanks for an average of 12-24 hours. Afterwards the cherry is pulped and placed on raised beds for an av. of 15-20 days. Throughout this time parchment is sundried between 8-11am then covered until 2pm for further drying until 5 pm. During the day workers are constantly moving parchment on the beds for even drying. Thickness of parchment is around 5cm. After the coffee is dried to under 11% moisture the coffee is taken directly to a warehouse and stored in ecotact bags.
Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.
For Espresso
- Espresso machine
- Stove top
- Plunger/French press
- Atomic
- Cold Brew/Drip
Our filter roast is a lighter roast which suits being drunk black and brewed with the following :
For Filter
- Pour over/Chemex/v60/Kalita wave
- Aeropress
- Syphon/Vacuum pot
- Plunger/French press
- Handy Brew
- Auto Drip/MoccaMaster
- Cold Brew/Drip