Guchienda Estate (Subscription)

VARIETAL: SL28 and SL34
REGION: Kibugu, Embu County
ALTITUDE: 1,900 masl
HARVEST: December
Process: Wet Mill
Managers: Edwin and Benson Mati

Founded in 1997, the Guchienda Estate is owned and operated by the Mati brothers (Edwin and Benson), and their mother, Esther. Their attention to quality translates to an incredible depth of sweetness and clarity make this single-estate coffee unique and exciting. Located 10 km from Embu town, the farm is blessed with fresh water from the Giachangi River which flows from the slopes of Mt. Kenya. Processing at the Guchienda Estate Wet Mill adheres to stringent, quality-driven methods. After the ripe cherry is delivered to the processing area, it undergoes meticulous sorting to ensure an exceptional, consistent cup right at the start of processing. Once pulped, cherries are delivered to fermentation tanks, where they ferment for about 24-36 hours depending on the ambient temperature of the season. The coffee is then fully washed to remove traces of all mucilage. The parchment is then distributed on raised drying beds, where it will dry slowly over the course of around 12-20 days. The parchment is covered during peak temperatures and sun exposure to avoid quality degradation. SL28 is of the Bourbon genetic group, and was selected for its drought resistance as well as its extremely high cup quality. SL28 is one of the most well-known and well-regarded varieties in Africa. SL34 is also part of the Bourbon-Typica family and has adapted to grow in high altitude areas with a good amount of rainfall. The variety was a single tree found on the private land of Loresho Estate in Kabete, Kenya. This tree was labeled “French Mission”, after its historical ties with French missionaries who had distributed original Bourbon seeds from the island of Réunion. Both varieties are known for their exceptional quality and high yields. The coffee itself is unique and vibrant with tasting notes of black tea, plums, blackberry, and oranges.