Region – Thika Murang'a, Central Province
Producers – Multiple smallholders
Altitude – 1,700 masl
Processing – Washed and sun-dried on African beds
Varietal – SL28 & SL34
About 36% of all coffee produced in the Murang’a County is grown on small estates like Kiriaini. Since 1978 they have been processing cherries on site with their own wet mill. When the parchment has dried sufficiently, it is brought to the Kofinaf dry mills for further processing and grading.
Kenya has one of the most transparent and strict buying systems in the world. There are a number of very well established estates surrounding Nairobi, however the majority of supply comes from small farms of between 0.5 and 3 acres. By law farms of 5 acres or less must be part of a cooperative society, and it is through these co-ops that the farmer is able to bring their coffee to the market agent, their representative throughout the entire buying/selling process.
This particular lot has been soaked underwater for 20 hours prior to drying. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop, which results in higher levels of acidity and complex fruit flavours in the cup. This has resulted in vibrant red fruit flavours you usually associate with Kenyan coffees however Kiriani is also balanced by a creamy mouthfeel.