DAY 18

THE PRODUCER

Kok Ki Chante (KKC) is a cooperative organization that has been working for more than ten years in the cradle of coffee in Haiti, the Sud-Est department (Sidès), located very close to the Dominican border. Did you know that Haiti is the country with the highest mountains in the entire Caribbean? That explains why coffees grow so well there. In addition to working directly with small producers in the region and exporting Haitian specialty coffee, KKC also invests in the creation of farms and washing stations and puts a lot of effort into the development of their community. Thanks to roasted coffee sales from Singing Rooster (a US-based non-profit social enterprise partnered with KKC), they were able to purchase several plots of land to add new and improved infrastructure to provide better tools modernized for farmers.

TREATMENT

At Kok Ki Chante, the cherry is sorted by hand and placed in the washing station. Then, it is reduced to a paste to facilitate its dry fermentation. Once fermentation is complete, the parchment is washed in fresh water then dried on raised drying beds for 8 to 10 days. Regularly turned over to ensure even drying, the grain is traditionally dried directly in the sun. Once drying is complete, the grains will remain on the farm for a total of 2 months.

PROFILE AND BOTANICAL VARIETY

Kafe Kreyòl is basically a mixture of 3 botanical varieties: Typica, Bourbon and Caturra, assembled to create what you have in your hands now, a coffee very colorful in flavor and very pleasant to drink. This mixture of beans is due to the grouping of coffee beans from all the farmers in the Sidès region who collaborate with Kok Ki Chante. Thanks to this mixture of grains, Kafe Kreyòl benefits from all the benefits of each of them. Typica Arabica offers a cup with delicate flavors and tends to be less acidic. As for Bourbon, it offers good, very fruity flavors with a sweet note of caramel. And the last bean in the blend, Caturra, gives the coffee a bright citrus taste and light body. All mixed together gives you a mild coffee, but very present, round and tasty. With its notes of chocolate, strawberry, raspberry and pineapple, Kafe Kreyòl is a drink worthy of the Caribbean!

Good tasting !

DAY 18

THE PRODUCER

Kok Ki Chante (KKC) is a cooperative organization that has been working for over ten years in Haiti's cradle of coffee, the Sud-Est department (Sidès), located close to the Dominican border. Did you know that Haiti has the highest mountains in the Caribbean? That explains why the coffee grows so well there. In addition to working directly with the region's small producers and exporting specialty Haitian coffee, KKC also invests in the creation of farms and washing stations and puts a lot of effort into community development. Thanks to sales of roasted coffee by Singing Rooster (a US-based non-profit social enterprise associated with KKC), they have been able to purchase several parcels of land to add new and improved infrastructure to provide better, modernized tools for growers.

TREATMENT

At Kok Ki Chante, the cherries are sorted by hand and placed in the washing station. It is then reduced to a paste to facilitate dry fermentation. Once fermentation is complete, the parchment is washed and then dried on raised drying beds for 8 to 10 days. Regularly turned over to ensure even drying, the grain is traditionally dried directly in the sun. Once dried, the grain remains on the farm for a total of 2 months.

BOTANICAL PROFILE AND VARIETY

Kafe Kreyòl is basically a blend of 3 botanical varieties: Typica, Bourbon, and Caturra, assembled to create what you have in your hands right now, a coffee that's very colorful in flavor and very pleasant to drink. This blend of beans is the result of bringing together coffee beans from all the farmers in the Sidès region who collaborate with Kok Ki Chante. Thanks to this blend of beans, Kafe Kreyòl benefits from all the goodness of each of them. Typica Arabica offers a cup with delicate flavors and tends to be less acidic. Bourbon, on the other hand, offers good, very fruity flavors with a gentle caramel note. The last bean in the blend, Caturra, gives the coffee a lively citrus flavor and a light body. The result is a coffee that's mild, yet very present, round, and flavorful. With its notes of chocolate, strawberry, raspberry, and pineapple, Kafe Kreyòl is a beverage worthy of the Caribbean!

Enjoy!

Follow this link to see how to prepare this coffee

https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso