Featured Roast: Matchstick Kiawamururu

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This months featured roast is from our friends in Vancouver: Matchstick Coffee.
The Kiawamururu Co-operative Wet Mill is part of the Rumukia Farmers’ Co-operative Society set in the Nyeri District. Kiawamururu receives coffee cherries from roughly 550 smallholder coffee farmers who each tend an average of approximately two hundred coffee plants. Here, 160 km from Nairobi, the Co-operative’s beans are processed on the fertile foothills of Mt. Kenya under the watchful eye of the Operational Manager Peter Kingori.

Within hours of harvest, co-op members deliver their fresh-picked coffee cherries to Kiawamururu where they are weighed, carefully hand-sorted, and de-pulped. The coffee is then carefully washed using fresh water from the nearby Ragati River. Much care is taken to conserve and re-ciruculate as much water as possible during the process.

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Origin: Nyeri, Kenya
Process: Washed
Variety: SL28 & SL34
Profile: Brandy, Plum & Honey

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Featured Roast: Kanzu

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We’re really excited about the latest beans that have come today from Matchstick Coffee (Vancouver), their “Kanzu” from Rwanda. The Kanzu washing station receives cherries from more than a hundred small hold farmers!!

Once delivered, the cherries are de-pulped using disc pulpers. The coffee is then fermented for up to 24 hours before being washed and then soaked overnight. Initial drying takes places under shade for 2 days before being transfered to raised drying tables under the sun for the remainder of the drying (7-14 days). These long fermentation times, extra soaking and two-phase drying require more work and resources. However, as in most things, the extra effort results in a superior product.

We are selling 340gram bags of Kanzu for $15.00

 

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