Juicy with notes of red currant, honeysuckle, toffee and black tea.
|Origin:||Kiangai Washing Station, Kirinyaga Country, Central Kenya.|
|Process:||Washed and sundried.|
|Elelvations:||1700-1800 metres above sea level.|
|Varietal:||SL28 & SL34.|
Kiangai Washing Station belongs to Kibirigwi Cooperative Siciety and is located in Kiangai village that is situated 7 km from the town of Karatina, bordering Kirinyaga and Nyeri counties. Kiangai is one of nine coffee factories that are controlled by Kibirigwi and it processes coffee from about 900 local small farmers, who grow their coffee of classic Kenyan Arabica varietals, SL28 and SL34, on rich volcanic red soil surrounding this area. The farmers handpick their cherries before taking them to the mill, where they are pulped, fermented, washed and sun dried. Dry parchment is then moved to a dry mill for further processing and grading before reaching the weekly auctions in Nairobi.
During harvest season, farmers selectively handpick the ripest cherries, which are then delivered directly to the cooperative's wet mill on the day of picking. Cherries are stringently hand sorted prior to pulping, with damaged and under-ripe cherries being separated out from the red ripe lots.
After pulping, the coffee is double fermented with periods of washing and soaking in between. After soaking, coffee is spread on drying tables to remove excess liquid before being moved to raised drying beds. Drying takes between 5 and 10 days depending on prevailing weather conditions. While drying, the parchment is repeatedly moved and sorted to remove any damages or discoloured beans and is covered during the hottest part of the day to maintain even temperature.