Opis
O KAVI
Moses Kamura Nganga je svoje posestvo poimenoval Nadarjeni v čast radodarnosti svojega očeta, ki mu je podaril zemljišče. Kmetije je na nadmorski višini 1.800 metrov, kjer je idealna lokacija za gojenje sort SL28, SL34 in Ruiru, ki jih je posadil Moses. Moses je začel svojo kavno pot pri zadrugi kmetov Kimaratia FCS, vendar je nato leta 2011 začel predelovati lastno kavo.
Na kmetiji kavo sortirajo in jo čez noč fermentirajo, da razgradijo sladkor, preden jo očistijo in mokro procesirajo. Nato pergament razprostrejo na dvignjenih afriških posteljicah. Čas sušenja je odvisen od podnebja in temperature okolice, vendar lahko postopek traja tudi do 3 tedne. Ponoči in v zelo vročih obdobjih je pergament prekrit s senčno krpo, da na kvaliteto kave ne bi preveč vplivala vlaga in ekstremna vročina.
ABOUT COFFEE
Moses Kamura Nganga named his estate Gifted to honour the generosity of his father, who had gifted him the land. The farm’s altitude of 1,800 meters above sea level makes it an ideal location for cultivating the Ruiru and SL28 varieties that Moses planted. Moses initial delivered his cherry to Kimaratia FCS (Farmers’ Cooperative Society) but began processing his own coffee in 2011.
The Coffee is pulped on the farm and is then fermented overnight to breakdown the sugar before it is cleaned and washed in channels. Parchment is then spread out on raised drying tables. Drying times depend on climate and ambient temperature, but the process can take up to 3 weeks. At night and during very hot periods, parchment is covered by shade cloth to avoid being affected by humidity and extreme heat.
