Cheetah Espresso Blend
Ethiopia Worka Chalbessa _ 70%
Kenya Chania Estate _ 30%
Bourbon
Wet Fermentation _ 70%
Wet Fermentation _ 30 %
Currants, Stone Fruits, Caramel & Honey
Cheetah Espresso Blend
Ethiopia Worka Chalbessa _ 70%
Kenya Chania Estate _ 30%
Bourbon
Wet Fermentation _ 70%
Wet Fermentation _ 30 %
Currants, Stone Fruits, Caramel & Honey
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.
Country: Ethiopia
Altitude: 2100-2350 masl
Region: Yirgacheffe
Process: Wet Fermentation
Variety: 74110, 74112, 74165 + Kurume
Hand-picked coffee cherries are taken directly from farm to coffee processing sites for sorting out under ripe, overripe and insect/pest damaged cherries. Only well ripen red cherries remain for pulping using a locally made washed coffee processing machine called Agard. Immediately after pulping, coffee is soaked under water for 48 hours to undergo wet fermentation. During this period, water is changed every 24 hours. This round of fermentation is completed after confirming that the mucilage is completely removed through washing the parchment coffee using clean water. Lastly, clean parchment coffee is transferred to a soaking tank and stays there under water briefly (2-4 hours). The coffee is then transferred to a skin drying stage where stirring the parchment coffee around is carried out by hand under shade. This process usually lasts from 2-4 hours in the morning.
Skin drying is immediately followed by the final main drying stage. In this final phase, parchment coffee is transferred on to a raised drying bed where it stays for 10 days till the bean moisture level reaches 10.0-10.5%. In the meantime, to maintain uniform drying among beans, the parchment coffee is set under the sun for two hours in the morning between 8:00 and 10:00 AM. To prevent the coffee from the hottest hours of the day, the parchment coffee is covered with nylon mesh and plastic between 11:00AM and 3:00 PM. In the afternoon, the parchment coffee is uncovered for another two hours between 3:00 PM-5:00 PM. This is a routine practice carried out throughout the main parchment coffee drying period.
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