Kenya, Kiri AA

Kenya, Kiri AA

Farmer: Ngiriambu Farmers Co-operative Society

Region: Kirinyaga

Processing: Washed

Varietals: Batian, SL28, SL34, Ruiru 11

Flavour Notes: Juicy, Toffee, cooked citrus, subtle berry notes, a very exciting lively cup

Kiri was established in 1997 and rests on a 5 acres piece of land serving Gitumbi, Kirunyuini, Kerere and Kaboia Villages. Currently it is affiliated to Ngiriambu Farmers Co-operative Society Ltd and it houses the society head office.

Kiri Coffee Factory is located in Central Province, Kirinyaga County in Njukiini location of Gichugu Division near Kianyaga town. Its membership currently stands at 1400 which 1,200 are active farmers while 200 are inactive farmers.

The factory lies at an altitude of about 1,450mm above sea level in a region with red soil. The area experiences Moderate bimodal rainfall of about 1200mm p.a. with temperatures ranging between 13-25 degrees Celsius. The long rains fall between March-May while the short rains come between October and December.

The area experiences a biennial production cycle with the early harvest being from April-June and the late second season being from October-December. The main varieties of coffee grown are SL28, 34 and Ruiru 11, with SL28, 34 accounting to 99% of all coffee produced while Ruiru 11 accounts to 1 % of all production.

After pulping, the coffee is fermented overnight to break down the sugars, before traveling through channels to the soaking tank where the coffee is carefully cleaned, soaked and spread out on the raised drying tables.

Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of the parchment takes place throughout the drying process.