Kenya | Kianjege AB

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Clean
  30

Gooseberry Jam | Hibiscus | Maple Syrup Region | Kirinyaga Altitude | 1600-1700 MASL Process | WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. | SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., Ruiru 11, SL-34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Batian This offering from the Kianjege Factory in Kirinyaga is one of the most complex Kenyans we've tasted in a while! This factory is operated by the Kibirigwi Farmers' Cooperative Society, a group which also runs another 7 wet mills. One of these is the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Nguguini and this factory supplied us another memorable single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. back in the young Cloud Picker days of 2016! Kibirigwi FCS employs 57 permanent staff and is located at the Ragati wet mill in Kibirigwi. During harvest, they tend to take on about another 80 seasonal staff. The cooperative has 6800 members and is steered by 9 elected executive management members. After hand-picking, cherries are delivered to the factory and, at the first stage, underripe and overripe cherries as well as foreign materials are removed. They are then pulped and left to soak in water for 16-18 hours to help get rid of all the mucilage. After washing and grading, the coffee is sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. And ready to be ENJOYED!