Iyego in the Filter Subscription
Finally, we’ve found a true gem from Kenya for our Filter Subscription. This washed coffee will delight you with its sweet elegance. Expect bright red-berry notes reminiscent of wild strawberries, complemented by a hint of citrus, like pomelo. The aftertaste lingers with delicate notes of Earl Grey tea. Your palate will be coated with a silky texture and eventually wrapped in a lingering, gentle sweetness.
About the farm
Iyego FCS has 12 factories and was established in the late 50’s. This factory is the oldest and being opened in 1959. The coop is one of the largest of the region and has been working with the NKG over 12 years. The farmers sort their cherries before delivering. In addition to that, every member has to float his cherries. Thissystem was established this season and has contributed to the very good quality. After being pulped, the coffee is fermented for 12-24 hours and graded into P1, P2, P3 and P light. After that it is dried on the drying tables for 9-15 days.
About the environment
The cooperative organizes regular farmer trainings at the factories and at the farms. Moreover, they have digitalized all their systems for more transparency and traceability. At the same time, the productivity of SL 28 and SL34 are comparatively low. Though there is insufficient proof, some sources claim that Scott Labs crossed mutations of French Mission, Mocha and Yemen Typica to produce SL 28 and SL 34. Whatever the exact genetic composition, their original goal almost certainly was to create a plant with high quality, reasonable productivity and great drought resistance.
About the process
Washed coffees showcase solely the bean. They let you taste you what’s on the inside, not the outside. Washed coffees depend almost entirely on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are absolutely key. Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavour.
Kenyan coffees are most often processed using a method called «double fermentation», which is a variation of the washed processing method. Almost all producers across Kenya use this method, considered the best practice by many. In the double fermentation processing method, farmers depulp the cherries immediately after harvest and place the mucilage-coated seeds in fermentation tanks, keeping the contact with water at the minimum, for 12 to 24 hours depending on the rate of fermentation.
