Gicherori factory lies 1550M above sea level on the expansive slopes of Mt. Kenya, a region which has deep rich red volcanic soils ideal for coffee production. Their long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Their hope is that this will lead to better quality for customers and improved prices for their farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. In addition, demonstration plots are planted at the factory to reinforce the best practices taught throughout the year.
Taste Note: Bursting with juicy ripe currant fruit. Vibrant and zingy fresh fruit acidity.
We like: The perfect balance of sweetness and fruits. Great big body and lingering full-on flavours.
Hand Roasted Coffee
All Matthew Algie coffee is ethically sourced and traceable, but what makes our hand-roasted coffees so exceptional is the direct sourcing of the most outstanding one-off microlots, often an entire crop, from individual farmers. Seasonality is a major factor in the selection process, with only the freshest green beans making the cut.
Then there's the hand roasting in the Italian 'Vittoria' traditional drum roaster - in batches of just 15-25kg. With decades of experience, we know how to develop the perfect flavour during the roasting process and how to preserve the integrity and freshness of the roasted beans right up until the moment the coffee is brewed.
The result? Each hand roasted microlot is unique, distinctive and memorable.
We change our hand-roasted offering regularly. Once a microlot is gone, it's gone. For more information on matthew Algie, or to stay updated with the latest microlots, please visit www.matthewalgie.com, where you can also join our mailing list.
Artwork is available to help promote your hand roasted range. Download it free when you order the corresponding coffee.