Coffee Description
Berries, citrus, and stone fruit--oh my! This classic Kenyan coffee is a veritable fruit celebration undergirded by caramel and chocolate with a hint of hazelnut to sweeten the deal. Complex, effervescent, with a winey acidity, creamy body, and rounded finish, this cup is full of intense flavors and aromas from first sip to last lingering aftertaste.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
SL28
Process
Washed
Elevation
1800-1900 masl
Region
Kiambu
About Gitwe Farmers Cooperative Society of Kenya
The red volcanic loam on the east side of the great Aberdare Mountains of Kenya is home to the approximately 900 members of the Gitwe Cooperative Society of Farmers. These smallholders, whose average number of trees is 150 per family, deliver their ripe cherries to the Karatu Coffee Factory, a wet mill built in 1965. One of four belonging to the co-op, Karatu helps serve the neighboring villages of Thika, Karatu, Gitwe, Kibiru, and Kigaa.
The AA designation refers to Kenya’s coffee grading system which is based on screen size. Although not an indication of higher quality, AA (screen size 17-18 in other origins) beans often do bring higher prices at the coffee auctions. PB (Peaberry) grade is the smallest, and AB is a middle-sized bean.
Kiambu, Kenya
Tinker Coffee Co.
When brothers-in-law Steve Hall and Jeff Johnson founded Tinker Coffee Co., they had a simple plan: bring the specialty coffee scene to their own Indianapolis, Indiana backyard. Combining backgrounds in wine and tech (Jeff worked with IBM for 10 years) with a dedication to sourcing fantastic coffees and sharing the excitement with customers, Tinker Coffee was named "Best Coffee in Indiana" by Food & Wine, so their hard work is paying off!
Tinker Coffee was founded in 2014 and roasts coffee for a sweet group of restaurants, cafes, offices, and markets. Jeff admits to preferring Colombian coffees, and Steve, Kenyas.
