This is the first time we are featuring a coffee from an origin other than Colombia, and were are excited with this new origin “Expedition”. SL28 and SL34 are the two coffee varieties used in this cold brew. Both stand for extraordinary cup quality and are held in high regard by the specialty coffee scene. Around the Gakuyu-ini station, cherry picking takes place between October and January. After picking, the cherries get pulped using disc pulpers in the wet mill and then channeled into tanks for a dry fermentation process of 25 hours before sitting in soak tanks with cold water for another 24 hours. After that, the coffee is laid out on raised beds where it is left to dry under the sun for approx. two weeks. This is a rather typical process in Kenya, where the cold water fermentation, in particular, gives the coffee its special berry acidity and sweetness. The last step at the milling station involves removing the parchment as well as sorting according to screen size. The coffee of batch #9 falls under the AB grading category, meaning the screen size is between 16 and 15 (6. 8 mm to 6.2 mm).
This cold brew is a collaboration with Master brewer Lukas Leitsberger from 25 grams and and Felix Teiretzbacher, the owner and head roaster of Felix Kaffee (www.felixkaffee.at), a microroastery in St. Pölten, Austria, certainly qualifies for that. In fact, he is the Austrian Coffee Roasting Champion!