Kenya | Kirinyaga, AA, Washed

Kenya | Kirinyaga, AA, Washed

Regular priceDhs. 69.00
Shipping calculated at checkout.

  • Low stock - 1 item left
  • Inventory on the way
Nov 2020 - Dec 2020
1600 - 1750 m
L28, SL34, Batian



Kiangai washing station

Kibirigwi Cooperative Society

Taste Notes: White currants, pear, cotton candy, gooseberries.

 Roast: Filter


This lot is a blend of Kenyan varieties with the richest flavour profiles. That reflects bright juiciness and light body texture in the cup. It is enhanced by Mount Kenya's rich volcanic clay soil and washed with fresh water from the nearby Kibirigwi river.


Why is this coffee special?

We are very pleased to introduce you to this year's Kenya!

Kenya is known as the Champagne region of coffee! Best flavour profiles can surprise with beary like juiciness mixed with stone fruit notes and tick body texture for the cup. 

This origin is located in the heart of the so-called Coffee Belt which goes around the globe including most coffee regions!  Suitable weather conditions and volcanic soil combined with red clay provides coffee trees with ideal growing conditions to result in this iconic taste profile. 


Aldoutht Kenya borders Ethiopia (which has been named as coffee birthplace), the story tells that coffee growing in Kenya started with French missionaries in the late 1800s. Variety imported by them was Bourbon which was gathered from the island with the same name  “Bourbon Island” (now known as La Réunion island) and then spread all across the country.

Today Kenya's landscape is dominated by 5 main varieties and this lot is a blend of 3 of them: SL28, SL34, Batian.

Washing station & processing 

Kiangai washing station is located on the western periphery of Kirinyaga county at the Southern slopes of the Mt Kenya highlands with rich and fertile red volcanic soils. It is one of 7 washing stations of the Kibirigwi cooperative society. There Are around 1000 smallholders in this cooperative with a farms size of 0.1 hectares. Besides the coffee, they also cultivate food crops such as maize and beans for their subsistence.

Farmers handpick the ripe cherries and deliver them to the washing station on the same day for processing. Hand Sorting (removal of unripe, diseased and overripe berries) takes place beforehand to ensure only the ripest berries are brought in for processing.

Then they are depulped using fresh water from the nearby Kibirigwi river. Afterwards, beans are dry fermented and washed thereafter while grading mechanically whereas Parchment 1 (P1) and P2 and floaters are derived. The parchment is dried on the raised drying beds for 10-14 days and then moved to bags for further consumption.

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