This lot of Nyeri coffee is rich and sweet. The region is famous in Kenya with some of the best coffees. Kiandu is processed using the fully washed method, where a dry fermentation is carried out after pulping. Then, once the coffee is washed in concrete channels, it is soaked in clean water for 48 hours to ensure that no mucilage remains on the parchment, which is also known as double fermentation. The result is a juicy and sticky cup with pronounced flavours and medium body.
Taste: Pink grapefruit, Blueberry, Maple syrup
Variety: SL28 & SL34
Region: Tetu, Yeri
Altitude: 1600 - 1700 masl
This lot was grown by a group of smallholder farmers who are all members of the Mutheka Farmers Cooperative Society (FCS) and deliver their coffee to the Kiandu Coffee Factory. The facility lies in Kenya's renowned Nyeri County, near the town of Tetu. Mutheka FCS is a very new organisation that was created in 2004 after the Giant Tetu Coffee Growers Co-Operative Society split.
The FCS is located in Nyeri County, east of the Aberdare Ranges and west of Mt. Kenya, and manages seven factories with a total membership of approximately 6,000 small-scale coffee growers. Kiandu Factory has almost 1,900 registered members, making it one of Mutheka's largest. Only a small percentage of Kenyan coffee factories actively deliver coffee in any given year. Handpicked coffee cherries are sent to the mill the same day, in which they are carefully sorted. Employees from the factory supervise the procedure, and any cherries that are underripe or damaged will not be accepted. Any unwanted coffee will get sent home, and the grower will have to find a location to dry it, with the coffee being provided only at the end of the season as low-quality 'Mbuni' — natural-process coffee with a low price.
Farmer members are rewarded for picking and delivering only the ripest cherries. In Sorting the cherries is the most important step in ensuring cup quality and batch consistency. The cooperatives give these growers more control to selectively handpick and deliver only the ripest cherries to the factory, but additional cherries selection is also done at the factory before pulping. The cherries are then pulped and transferred to one of the factory's fermentation tanks, where they will ferment for 12 to 48 hours, depending on the ambient temperature. Following that, the coffee is properly washed to remove the rest of mucilage before being graded. Depending on whether there is room on the factory's raised drying beds, the coffee will either be transported to dry on those or soaked in circulating water for up to 24 hours. The coffee will slowly dry here for 2 to 3 weeks, during which time it will be turned frequently and covered during the hottest period of the day.
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We believe that the fresher the coffee is, the better it tastes. All coffee orders received by 12:00pm will be roasted, bagged in our custom-made recyclable pouches and shipped on the same day. This means that the coffee you receive from us will be as fresh as possible and lastingly delicious.