The October Bean of the Month is Kenya Swara!
Hailing from Central and Western Kenya, Swara AB offers rich flavours of honey, stone fruit and pineapple with aromatics of honeycomb and tropical fruit. A crisp green apple acidity is accompanied by a juicy body before being rounded out by a clean, lingering finish.
Named for the graceful and elegant gazelle, our Swara blend - from the Swahili name for gazelle - will put a spring in your step. Though small, gazelles are capable of outrunning a cheetah, and this quintessential Kenyan coffee, balanced, complex and full bodied—packs an impressive punch.
The blend is composed primarily of SL28, SL34 and Ruiru-11 from small estates and cooperatives throughout Western and Central Kenya.
Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18 meaning that beans are between 6 and 7 millimetres in size.
Harvest & Post-harvest
Farmers selectively handpick ripe cherry and deliver it to washing stations near them or on their own farm. Cherry is sorted at intake where under- and over-ripes, along with any foreign matter, are removed.
Sorted cherry will then be added straight from intake to the hopper and is pulped using either a disk pulper or a small drum pulper, if on the farmer’s own farm. Pulped cherry is fermented and then washed with clean water to remove any remaining mucilage. While parchment is drying, wet parchment is sorted and any damaged beans that remain are removed. Then, parchment is moved to raised beds to finish drying. Here, it is turned regularly to ensure even drying and covered at the hottest part of the day and during evenings to prevent cracking and/or condensation. Drying time is usually around two weeks, depending on the weather at the time.
Once dry, parchment is delivered to Kahawa Bora Millers. The mill has the capacity to mill smaller lots separately to help preserve quality and traceability.