Every once in awhile I taste a coffee that just stops me in my tracks, usually those coffees are from Kenya. I have to say this is one of the most exciting coffees i've had from the area in a long time, and i'm so glad to be able to offer it to you.
This offering comes from the Kianjiru coffee factory, located on the southern slopes of Mt. Kenya, in the Kirinyaga region. The factory is operated by the Barangwi Farmers Cooperative Society (F.C.S.) and serves producers from the surrounding villages. Most producers own less than 1/2 acre of land and grow 200–300 coffee trees.
Coffee at Kianjiru begins to be processed upon the arrival: Fully ripe cherries are delivered by farmers daily, and they are immediately sorted, depulped, and fermented overnight to remove the mucilage. The coffee is washed and sent through sorting channgels, where it is graded and separated before being spread on the drying tables. During the drying process it is constantly rotated and sorted by hand.moved by hand.
The flowering season for the main crop is between March and May, harvest follows from October to January, and coffee is typically shipped by March.
Flavor Notes - Brown Sugar, Black Currant, Maple Syrup, Plum
Producer - Various members of the Barangwi Farmers Cooperative Society
Region - Kirinyaga
Variety - SL-28, SL-24, Ruiru 11, Batian
Process - Washed
Altitude - 1750 masl