Kenya French Mission / Red Bourbon
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Tastes: Raspberry, caramel, maple syrup & cherries
Producer: Boyce Harries
Varietal: Kenya red Bourbon French Mission
Process: Kenyan washed
Altitude: 1525 MASL
Suitable for: AeroPress, pour-over, filter
Roast dates: We roast our coffee daily! All weekly orders are dispatched twice a week Tuesdays & Fridays. On all of our coffee bags, we provide you with a roast date. To get the best out of our coffee we aim to rest it for 7-14 days after roasting (depending on the type of coffee), this allows for the flavors to open up, offering much more clarity to your cup.
Today the Chania and Oreti farms are planted with more than 50% red Bourbon. The rest includes Ruiru 11, K7, SL28 and the new Batian variety. The farms employ 40 people full-time, but during the harvest, up to 300 employees are needed for the selection and preparation of coffees. A kindergarten has been opened on the farm to take care of the children of the employees.
The coffee harvest is done entirely by hand and the coffees are all processed on-site. Most coffees are processed wet, but Boyce also produces plain coffees, honey, or mono-varietal micro-lots.
The Kenyan fully-washed process is a special process that involves double fermentation. After de-pulping, the cherries dry ferment in vats for 8 to 12 days. They are then washed and dry fermented a second time in vats for 5 hours. After this double fermentation, the cherries are washed again then immersed in water to remove all the mucilage overnight. The next morning, the cherries are spread in a thin layer on drying tables (no more than 2 or 3 cherries deep) and left to air for about 4 hours in order to reduce the cherry moisture content to 55%. The cherries are then placed on African beds for 2 weeks to reach 10 to 12% humidity.