ORIGIN DETAILS

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Our Grand Designer AB coffee is farmed on the Pearless Estate, a quality-focused farm owned by the late Mugwimi Wachira. The farm is located 3km from the Kimathi University College in Nyeri County, Kenya's most revered coffee region. Established in the mid 1920’s by British settlers, the estate is among the oldest and largest coffee plantations in Kenya. This unique estate is infamous for solely farming the most-prized and complex SL 28 and SL 34 Bourbon variteties, a rare opportunity in Kenya where there is a growing use of  hybrids. That said, estate manager Martin Njau is experimenting with the Ruiru 11 and evaluating its prospects. Pearless currently produces 34 tons of coffee annually and is set to produce 40 tons in the coming year as it benefits from improved methods of farming.

Manager Njau operates the farm with a keen sensitivity towards quality, social and environmental awareness.  The estate is committed to high worker standards and supports its permanent and 20 plus seasonal employees with regular training on advanced safety and processing methods, along with education on good farming practices. The estate has been recognized for its leading standards and was awarded the CAFE certification in November, 2017.

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  • Producer: Mr. Mugwimi Wachira | Pearless Estate

  • Region: King'ong'o Town . Nyeri County . Kenya

  • Varietal: SL28 . SL34

  • Harvest Season: September-January | 2018 - 2019

  • Altitude: 1,650-1,890 meters

  • Soil: Volcanic Loam

  • Process: Fully-Washed | Dried on Raised-Beds

All activities on the estate from fertilization to processing are conducted with extreme care and detail. This designer coffee is fermented and tripled washed using fresh water from the Muraria stream. Carefully hand-picked ripe cherries are sorted and processed on the farm's modern and pristine wet mill. First, the cherries are fermented for about 48 to 72 hours, rinsed and soaked in clean-water tanks for 24 hours. Next, the coffee is pushed through narrow water-filled channels and re-re-rinsed while separating low-density floaters from the better, high-density beans. Thirdly, the coffee is re-soaked for about 24 hours then moved to pre-drying tables where it is re-sorted and spread for about 6 hours to remove excess surface moisture. Lastly, the coffee is transferred to main drying beds, which are shaded from direct sunlight, for 7 to 14 days to allow even drying. Parchment coffee is packed in GrainPro-lined bags and transported to the Tropical dry mill. The utmost care and attention to detail is taken during this entire process! 

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