This lot comes from the Gakenke factory which receives cherry from 1780 small farmers in the Kayanza region. The farmers each have on average 250 trees, which produce 1.5kg of coffee cherries. That's a yearly production of 375kg of cherry, which is not a lot.

At Gakenke they receive cherry after picking, sort and quality grade them before they are sent straight to the drying beds. The cherry are placed in a single layer and dried slowly for 3-4 weeks. The cherry is continuously raked and sorted for defects that were missed during the initial sorting. At Gakenke they are very strict about only allowing the best coffee cherries to come out of their natural process.

We reserved the last of our Gakenke as espresso because we really enjoyed the rich body and darker and heavier fruit flavours it provides.

Choclate-covered cranberries