Tasting Notes: Aromas of caramel, dried fruits and dark raisin. Lovely juicy citrus and blackcurrant acidity, with a round body and flavours of red grape and Black tea
Producer: Various
Region:
Altitude: 1,400 to 2,000 meters above sea level
Variety: Batian, Ruiru 11, SL28, SL34
Process: Fully Washed
Sangalai is the word for bull elephant in Samburu, a language indigenous to Northern Kenya. Farmers selectively handpick ripe cherry and deliver it to washing stations near them. Some producers process cherry on their own farms. Cherry is carefully sorted at intake where under- and over-ripes, along with any foreign matter, are removed.
Once sorted, ripe, red cherry is added straight to the hopper and pulped using either a disk pulper or, if it's on the farmer’s own equipment, a small drum pulper. Coffee is fermented and then washed in clean water to remove any remaining mucilage.
Wet parchment is sorted and any damaged beans that remain are removed. Then, parchment is moved to raised beds to finish drying. Here, it is turned regularly to ensure even drying and covered at the hottest part of the day and overnight to prevent cracking and/or condensation. Workers will also regularly inspect drying parchment and remove any damaged beans. Drying time is usually around two weeks, depending on the weather at the time.
Once dry, parchment is delivered to Kahawa Bora Millers, one of our Sister Companies in Kenya. The mill has the capacity to mill smaller lots separately to help preserve quality and traceability.
