{"product_id":"september-coffee-club","title":"September Coffee Club","description":"\u003ch3\u003eEthiopia Galcha Kindu  (250g)\u003c\/h3\u003e\n\u003cp\u003eProcess: Anaerobic Black Honey\u003cbr\u003eVarietal: Heirloom\u003cbr\u003eAltitude: 2100 - 2350 MASL\u003cbr\u003eTasting notes: Pineapple, Juniper, Passionfruit\u003c\/p\u003e\n\u003cp\u003eThis anaerobic black honey process is from Gelcha Kindu station in Gediyo, Gedeb. Gelcha Kindu was established in 2022 by Gargari Gutity Washed Station PLC, a sister company of Primrose Coffee, one of our export partners.\u003c\/p\u003e\n\u003cp\u003eThe station works with a community of 2400 farmers. It boasts 280 shaded drying beds and produces multiple processes, from classic fully washed and raised bed naturals through to Anaerobic, Supernatural and Carbonic Maceration. \u003c\/p\u003e\n\u003cp\u003eThe smallholder farmers in this region cultivate 74110, 74112 and 74165 Jarc varieties (catalogued by the Jimma Agricultural Research Centre) on small plots of land around their house. Hence, these plots are colloquially known as 'garden coffee'.\u003c\/p\u003e\n\u003cp\u003eFor this anaerobic black honey process, ripe cherries are selectively harvested and carefully sorted before de-pulping, with approximately 90% of the mucilage retained. The coffee then undergoes a 72 hour anaerobic fermentation in sealed tanks, after which it is dried slowly on shaded, raised beds. During this time it is regularly turned to promote even drying to a moisture content of 10-12% before resting, milling and grading. \u003c\/p\u003e\n\u003ch3\u003eKenya Eaagads AA (250g)\u003c\/h3\u003e\n\u003cp\u003eProcess: Washed\u003cbr\u003eVarietal: Acaia, K7, Ruiru 11, SL28\u003cbr\u003eAltitude:  1400 - 1600 MASL\u003cbr\u003eTasting notes: Blackcurrant, Orange, Nougat\u003c\/p\u003e\n\u003cp\u003eThis farm lies in Ngoingwa location, Kiambu County - an area well-known as home to some of the earliest coffee farms in the country.\u003c\/p\u003e\n\u003cp\u003eKiambu has all the ingredients for arabica coffee to flourish: it is close to the equator, has iron rich, semi-volcanic soils, abundant sunshine and consistently high altitudes. The cool night time temperatures in these fertile highlands allows cherries to mature slowly, developing the acidity and complexity in the final cup.\u003c\/p\u003e\n\u003cp\u003eThis lot employs a traditional Kenyan fully washed process, which is seen throughout Kenya's specialty coffee regions and is supported by many generations of shared knowledge and skill.\u003c\/p\u003e\n\u003cp\u003eSelected cherries are pre-graded and then de-pulped. The pulped coffee is then fermented for 12 - 48 hours in water tanks to breakdown the remaining mucilage on the bean. After fermentation the coffee, still in its husk (parchment) is washed in clean water grading channels. This series of declining channels allows the heaviest, densest beans to sink. These are processed separately as they represent the highest quality beans. After washing the parchment is soaked in clean water and then dried in the sun on raised African beds for 2-3 weeks where it is periodically turned and covered to protect against moisture or the heat of the midday sun.\u003cbr\u003e\u003c\/p\u003e","brand":"Imbibe Coffee Roasters","offers":[{"title":"2 x 250g","offer_id":64458901455225,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9105\/0617\/files\/KENYA_Eaagads_2.jpg?v=1788356284","url":"https:\/\/imbibe.ie\/products\/september-coffee-club","provider":"Imbibe Coffee Roasters","version":"1.0","type":"link"}