{"product_id":"gaturini-ab-gaturini-ab-kenya-washed-fsk-0090","title":"Gaturini AB, Gaturini AB, Kenya |  Washed FSK-0090","description":"\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/9497\/7649\/files\/Nicola_Estate-_Photos_Page_2_Image_0001.jpg?v=1790916674\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 97.8571%; height: 294.344px; margin-left: auto; margin-right: auto;\" class=\"product-info-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003e지역\u003cbr\u003eLocation:\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003e\n\u003cdiv class=\"table__column farm\"\u003e\n\u003cdiv class=\"table__column farm\"\u003eNyeri, Central Province\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003e생산자\u003cbr\u003eProducer\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003e\n\u003cdiv class=\"table__column farm\"\u003e\n\u003cdiv class=\"table__column farm\"\u003eGaturini Station\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003e품종\u003cbr\u003eVarietal:\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003eSL28, SL34, Ruiru 11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003e가공 방식\u003cbr\u003eProcess:\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003e재배 고도\u003cbr\u003eAltitude:\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003e\n\u003cdiv class=\"table__column farm\"\u003e1800\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003e수확 시기\u003cbr\u003eProduction\/Harvest Date:\u003c\/td\u003e\n\u003ctd\u003e2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003e컵 스코어\u003cbr\u003eCup Score:\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003e88\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003e컵 노트\u003cbr\u003eCup profile:\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003eLime, Blackcurrant, Apricot, Toffee, Creamy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003eWater Activity (aw):\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003e0.50\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003eMoisture Content (%):\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003e11.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"product-label-cell\"\u003eBean Density (g\/L):\u003c\/td\u003e\n\u003ctd class=\"product-value-cell\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv id=\"modal\" class=\"modal\" style=\"text-align: center;\"\u003e\n\u003cdiv class=\"modal__content\"\u003e\n\u003cdiv class=\"tabs\"\u003e\n\u003cdiv class=\"tabs__container\"\u003e\n\u003cdiv class=\"tabs__content tabs__content--active\"\u003e\n\u003cp class=\"tabs__paragraph\"\u003e \u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003e가투리리 가공소(Gaturiri factory)는 가톰보야(Gatomboya), 카린둔두(Karindundu), 카라티나(Karatina) 가공소와 함께 바리추 협동조합(Barichu Cooperative society)에 소속되어 있습니다. 약 1,100명의 소규모 생산자들이 가투리리 가공소(Gaturiri factory) 습식 가공소에 체리를 입고하며, 이는 수확 시즌 동안 약 500에서 600톤에 이르는 체리 양에 달합니다.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003e 50여 년 전 건설된 이래로 가공소는 지속적으로 최고 품질의 커피를 생산해 왔으며, 관리 직원들은 체리 선별, 올바른 세척 및 침지(Soaking), 그리고 길고 느린 건조 과정에 높은 중점을 두고 있습니다. 커피는 소농 조합원들에 의해 핸드피킹되어 가투리리 가공소(Gaturiri factory)로 입고된 후 펄핑 과정을 거칩니다. 이 과정에서는 먼저 물의 부력을 이용해 밀도가 높은 생두와 미성숙 플로터를 분리하는데, 밀도가 높은 생두는 가라앉아 수로를 통해 발효 탱크로 이동하게 됩니다.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003e이 첫 번째 발효 단계는 약 24시간 동안 지속되며, 이후 생두를 세척하고 12~24시간 동안 2차 발효 탱크로 보냅니다. 발효 과정이 완료되면 생두는 세척 수로로 들어가며, 여기서 플로터가 추가로 분리되고 밀도가 높은 생두의 점액질이 깨끗하게 제거됩니다. 세척된 생두는 이어서 침지 탱크로 이동하여 깨끗한 물 아래에서 최대 24시간 동안 머물게 됩니다. 그 후 생두는 스킨 건조 구역으로 옮겨져 첫날 전후로 그늘에서 매우 천천히 건조됩니다.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003e이는 커피를 안정시키고 표면 수분을 흡수하여 초기 건조를 완만하게 진행함으로써 파치먼트가 갈라지는 것을 방지하기 위함입니다. 이후 커피는 얇은 층으로 펼쳐져 10일에서 15일 동안 건조됩니다. 건조가 완료된 파치먼트 커피는 민간 밀링 공장으로 인도되어 휴지를 위해 보데가(Bodegas)에 보관됩니다. 이 보관함은 닭장망(Chicken wire)으로 만들어져 커피가 완전히 호흡할 수 있도록 돕는 융기된 형태의 셀 구조이며, 케냐 특유의 매우 독특한 방식입니다.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003e1930년대에 처음 선발된 SL28 품종은 가뭄 저항성이 뛰어나며 와인 같은 뉘앙스를 풍기는 복합적인 산미와 달콤한 프로파일로 특히 높은 평가를 받습니다. 또 다른 역사적인 선발 품종인 SL34는 풍부한 바디감과 균형 잡힌 산미로 사랑받고 있으나, 병충해에 취약하여 세심한 관리가 필요합니다. Ruiru 11 품종은 높은 생산량과 강력한 병충해 저항력을 제공하여 케냐(Kenya) 농부들 사이에서 점차 인기를 얻고 있습니다.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"border-block: unset; border-inline: unset; border-start-start-radius: unset; border-start-end-radius: unset; border-end-start-radius: unset; border-end-end-radius: unset; overflow-block: unset; overflow-inline: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; margin-block: unset; margin-inline: unset; scroll-margin-block: unset; scroll-margin-inline: unset; padding-block: unset; padding-inline: unset; scroll-padding-block: unset; scroll-padding-inline: unset; inset-block: unset; inset-inline: unset; block-size: unset; min-block-size: unset; max-block-size: unset; inline-size: unset; min-inline-size: unset; max-inline-size: unset; contain-intrinsic-block-size: unset; 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