It feels like rhubarb
Seriously, rhubarb, not a tomato, but such a summer compote that we took our shorts out of the closet!
Where do we get these delicious coffees from? This one, for example, from the Gichugu region in Kenya. Producers first pick the cherries by hand, then transport them to a washing station where they are sorted before processing. The fruits are then placed in a funnel filled with water from the nearby river Mukengeria, and then the skin is removed using machines, the pulp is washed off and the seeds with too low a density are caught. The grain is fermented in water overnight, then washed and dried in the sun. The final stage is depriving the velvet skin – the so-called parchment and flies to us.
Kenya mainly produces washed coffee, invariably, regardless of fashion. And that’s good – it’s been working beautifully for years, and nothing can replace a cup of juicy, rhubarb, summer-scented Kenya.
Man, it’s such a rhubarb, you won’t believe.
