A bright and juicy AA lot with crisp blackcurrant depth and a clean, lingering finish. Producer and Process Co-op: Gachatha Farmers Co-operative Region: Nyeri, Kenya Elevation: 1 800–1 900 m Varieties: SL28, SL34, Ruiru 11, Batian Process: Washed with dry fermentation, density grading, and slow drying on raised beds Cup Profile Purple florals and in the cup blackcurrants, blackberries & apricot juice with a complex and lingering finish. Picking and sorting Farmers hand pick the cherries and bring them to the wet mill, where ripe fruit is separated from under-ripe and damaged cherries before moving into individual hoppers. Depulping, fermenting, and washing An Aagard disc depulper sorts the beans by density using water and gravity. Each grade moves into its own tank for a dry fermentation of 12–16 hours. Afterward, the coffee is washed in clean water and graded again, with the densest parchment kept separate. Drying The parchment dries on raised tables for 10–14 days. It is raked through the day for even drying, and the tables are covered during peak heat and at night. Once the beans reach 10–12% moisture, they rest in conditioning bins before heading to the dry mill. This release comes in  50gr sample packs, 250gr jars and 1 kg bags. Perfect for filter brews, batch brew, and competition-style espresso. All Standout Coffee roasts work well for both filter and competition-style espresso. If you want more insight into roast approach or custom profiles, leave a note at checkout.