The Cup: Notes of blackcurrant, raspberries, plums and grapes. Citrusy acidity with tropical fruits finish.

Kianyangi factory serves 770 farmers in Embu county, each of whom grows about 130 trees, mainly SL-28 and SL-34 variety. The majority of the coffee brought to this factory comes during the main harvest, from November through January.

After the coffee is picked ripe, it is brought to the factory, where it is depulped using a disc depulper and river water from the river Kamithumo. The coffee is fermented overnight after depulping, then soaked and dried on raised beds for between 7 and 15 days, depending on the weather. While drying, coffee is constantly sorted and rotated. Five soaking pits on-site at the factory are used to purify and recycle the water used in processing; the water is treated carefully to avoid contamination.

Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers’ coffees end up in which particular lot.Because of the very small average farm size, there is typically not a way to keep more-detailed records at the factory level, without adding miles of paperwork and delay.This is one of the reasons it is difficult to find highly traceable coffees from Kenya.

Country: Kenya
Farm: Various smallholder members of the Murue Farmers Cooperative Society
Region: Kavutiri, Embu
Variety: SL-28, SL-34, Ruiru 11, Batian, K7

Kianyangi AA

We are small Cafe based in Celbridge, Kildare serving hand roasted speciality coffee. We roast all of our own coffee on site as well as supplying other cafes and business throughout Ireland. 

Kianyangi AA

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Kianyangi AA

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