Sensory profile: Brilliant and fruity
Aroma: Pollen, honey, jasmine
Taste & Body: Juicy, clean and bright acidity, medium body
Note: Orange, raspberry, red currant
||Kyrinyaga / Nieri
|Cooperative / Farm
||Ruiru 11, SL28, SL34
||735g / l
After strictly manual harvesting, the coffee is stripped and left to ferment for 24 hours dry in tanks, then rinsed and left to ferment for another 18-24 hours (double fermentation typical of the finest Kenyan coffees). At the end of the washing process, it is left to dry for 7-15 days depending on the weather conditions on raised beds for a more uniform and controlled drying.
The Cooperative in Kiandu was founded in 1970. Today it has 1,524 active members. On average, each farmer owns around 200 coffee plants. Most of them also grow other crops such as corn, beans and sweet potatoes.
In line with the growing awareness of the need to preserve the environment, the factory has dug sewage dipping pits where sewage can flow back into the soil, away from the main water source. The company also encourages its members to plant new trees on their properties every year.
With the funds set aside from the previous year's harvest, the members of the cooperative can access pre-financing for school fees, access to the farm
inputs and funds for emergency needs. The factory is receiving support from a field partner, Coffee Management Services (CMS).
The long-term goal is to increase coffee production through the training of farmers (seminars, printed material on sustainable agriculture). By paying producers some of the highest yields for their coffee this goal becomes more possible.