Jammy with notes of black currant, boysenberry and rhubarb.
|Origin:||Kigwandi Factory, Mukaro, Nyeri Country, Kenya.|
|Process:||Washed and sundried.|
|Elelvations:||1600 metres above sea level.|
|Varietal:||SL28 & SL34.|
Kigwandi Factory, as washing stations are called in Kenya, belongs to the Mutheka Farmers Cooperative Siciety and is located in Mucaro municipality of Myeri County. The factory uses hydro electric power from the Kagumo River to run its operations.
The factory processes coffee from about 900 local small farmers from the surrounding areas, 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.