CHORT is the Star that gives its name to all the batches of coffee that are processed at the Njuriga washing station, a single station that forms a Cooperative also called Njuriga.
Pauline Mumbi Karimi is the person responsible for the station, located in the coffee growing region of Nyeri. The batches are differentiated by their different characteristics in taste, aroma and processes, each washing station is named after a star to name its batches, thus forming a large coffee universe.
Tool developed by Mare Terra Coffee
Nuts, Chocolaty, Tropical fruits, Stone fruits, Liqueurs, and Alcohols
Red cherry, Dark chocolate, Kiwi, Macadamia, and Rosé wine
· Cherries received
· Sorting by ripeness
· Anaerobic fermentation in cherry
· Outdoor drying with Mountain dry technique
| Smell | 8.25 |
| Taste | 8.25 |
| Acidity | 8.25 |
| Ending | 8.00 |
| Body | 8.00 |
| Balance | 8.25 |
| Overall | 8.25 |
| Cup Cleaning | 10.00 |
| Sweetness | 10.00 |
| Uniformity | 10.00 |
| Total | 87.25 |
KCCE ‘Kenya Cooperative Coffee Exporters’, a cooperative founded in 2009 and supported by the governmentto respond to the needs of Kenyan coffee farmers to have more control over the marketing of their own production in order to obtain higher net yields and to improve the quality of their coffee. addressing various challenges faced by the coffee sector related to coffee production, quality, marketing and added value. Together with KCCE we have added coffees from nine washing stations that are located in the Nyeri region, these washing stations (known locally as ‘factories’) are organized within Cooperatives that are members of KCCE. In two factories we have developed our natural experiments with anaerobic fermentation and ‘sleeping bag’ drying technique repeating the process we had previously done in Murang’a and Kiambu, This is the first year in which we have carried out experimental processes in Cooperatives in Kenya, until now we had only carried them out in small farms. The result of this work are stable and very clean lots, and the producers are very encouraged, since this type of coffees create a new market niche for them.
972.2 mm
