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This is a classic washed/sun dried green coffee from the Nyeri region of Central Kenya. Nyeri County is perfectly situated between the Aberdare Range’s eastern base and Mt. Kenya’s western slopes. The county has mild weather and excellent land due to its high elevation. These traits, when combined with seasonal rainfall, create an ideal coffee-growing climate. This regions coffee is recognized for its strong acidity, ripe fruit flavors, and fuller body.
After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.
Kiamabara Coffee Factory is located in Nyeri County near Karatina Town. Built in the 1980s to process cherries for neighboring farms, Kiamabara is now associated with Mugaga Cooperative Society which also includes Gatina, Kagumoini, Kieni and Gathugu factories.
- Producers —Mugaga Farmer Cooperative Society
- Region — Keratina Town, Nyeri County, central Kenya
- Varietals — SL28, SL34, Ruiru 11
- Terroir — 1600 -1,800 masl, 20-25 degrees Celsius, temperate climate
- Process — Washed