Kenya AA Kii
About This Coffee
The Region
Kirinyaga County, in Kenya’s Central highlands, is home to the slopes and foothills of Mount Kenya. Many rivers run through the region and the soil is rich and volcanic, providing smallholders and cooperatives with the resources to grow and process some of Kenya's most fruit-forward coffees.
Due to the cool temperatures at altitude, particularly at night time, coffees from Kenya's central highlands tend develop and mature slowly producing very dense, hard beans high in acidity and complexity.
The Process
The coffee cherries are hand sorted for unripes and overripes by the farmers before they go into production. The pulp is removed and the coffee is fermented for 24-36 hour under close shade depending on climate temperatures. After fermentation the coffees are washed and again graded by density in washing channels. They are then taken to the drying tables where they will be sun dried on African drying beds for 12 to 20 days (this time depends on weather conditions). Coffees are covered in plastic during midday and at night to protect the beans from night moisture and rains.
- Subregion Kirinyaga county, Central Highlands
- Producer Type Washing Station
- Wet Mill Kamwangi
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Batian, Ruiru 11, SL28
- Min Growing Altitude 1600m
- Max Growing Altitude 2000m
- Screen Size 18 Up
- Co-Op New Ngariama Farmers Cooperative Society
- On Sale No
- Top Lot No
- Price Per Kg £10.50
- Status Spot
- Coffee Grade KEN CA WA AA TOP
- CTRM Contract Number P8003205-4
- Origin Kenya
- Warehouse Vollers Group Uk