Kenya, Kianyangi Microlot

Origin: Kenya, Kavutiri, Embu

Variety: SL-28, SL-34, Ruiru 11, Batian, K7

Altitude: 1800 MASL

Process: Washed

Tasting Notes: 

  • Rich brown sugar
  • Green Grape
  • Tangy, Fruity acidity

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.

 

*Our preferred brewing method for this coffee is Chemex with a 1:12.5 coffee to water ratio