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ISOLATED SL28 AA - OL’ OCHOY

Farm: Ol’ochoy
Owner: Paul Nian
Region: Nandi County, Western Kenya
Location: Rift Valley (Paul’s house on “Monkey Hill” at approx. 2,000 masl)
Altitude: 1,900–2,205 masl
GPS: 0.0046°S, 35.3961°E

Processing: Washed - Double Fermentation

• Handpicking and sorting of ripe, deep-red cherries to remove unripe, overripe, and defective fruit.
• Pulping using an on-farm 2-disc pulping unit to remove the outer skin.
• First fermentation for approximately 12–24 hours to break down the mucilage layer.
• Washing in water channels with separation and removal of low-density "floaters".
• Second fermentation of denser beans in fresh water for an additional 12–24 hours.
• Soaking in clean water for up to 24 hours to stabilize the process and thoroughly clean the parchment.
• Sun-drying on raised African beds with regular turning for 7–21 days until moisture reaches 11–12%.
• Milling to remove parchment and grading by size, shape, and density (AA grade).

We taste:

This coffee is easy to brew. We recommend allowing the beans to rest for at least 21 days to days from the roast date to reach peak flavor.

We recommend a coarser grind and a ratio between 1:16 to 1:17. Aim for lower extraction to highlight the floral qualities of this coffee.

Sourced and traded with Mehrwert Kaffee

• We Paid: 21,24€ / KG
• Roasted Coasts: 24€ / KG

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