ISOLATED SL28 AA - OL’ OCHOY Farm: Ol’ochoyOwner: Paul NianRegion: Nandi County, Western KenyaLocation: Rift Valley Altitude: 1,900–2,205 maslGPS: 0.0046°S, 35.3961°E Processing: Washed - Double Fermentation Handpicking and sorting of ripe, deep-red cherries to remove unripe, overripe, and defective fruit. Pulping using an on-farm 2-disc pulping unit to remove the outer skin. First fermentation for approximately 12–24 hours to break down the mucilage layer. Washing in water channels with separation and removal of low-density "floaters". Second fermentation of denser beans in fresh water for an additional 12–24 hours. Soaking in clean water for up to 24 hours to stabilize the process and thoroughly clean the parchment. Sun-drying on raised African beds with regular turning for 7–21 days until moisture reaches 11–12%. Milling to remove parchment and grading by size, shape, and density (AA grade). We taste: Blackcurrant, Lemon tart, Hibiscus, Thyme. Juicy and vibrant and well structured acidity.
