COUNTY:

ALTITUDE:

MAINLY SL 28 AND SL 34 WITH SMALL PROPORTIONS OF RUIRU 11 AND BATIAN

ORGANIC:

INORGANIC:

SOIL TYPE:

DEEP RED VOLCANIC SOILS THAT ARE RICH IN PHOSPHORUS AND WELL DRAINED

ART OF PRODUCTION:

THE FARMERS OF KIRINYAGA REGION GROW COFFEE ON SMALL HOLDER FARMS AND THE COFFEE IS DERIVERED TO CENTRAL PULPING STATIONS FOR PULPING. THE TECHNICAL TEAM FOLLOWS THE TRADITIONAL PROTOCAL FOR FULLY WASHED COFFEE BY WASHING, SOAKING AND WASHING AGAIN. THIS BRINGS OUT THE BRIGHT CITRUS ACIDITY PROFILE

MOST OF THE COFFEES FROM KIRINYAGA DEVELOP AND MATURE SLOWLY PRODUCING MEDIUM HARD BEANS. THIS QUALITY IS EVIDENT IN THE CUP. THIS IS WHY KIRINYAGA COFFEE IS KNOWN FOR ITS BOLD FULL CHARACTER.

THE MAIN HARVESTING SEASON IS ONE WHICH RUNS FROM OCTOBER TO DECEMBER AND THE EARLY CROP IS NOT SUBSTATIAL.

TOURIST ATTRACTIONS/ NATURAL FEATURES:

GRADE: AA/AB/C:

AA, AB, PB AND C

THE COFFEE IS DELIVERED TO A CENTRAL PULPING STATION WHERE IT IS PROCESSED METICULOUSLY TO ENSURE THAT THE COFFEE IS OF EXCEPTIONALLY HIGH QUALITY. THE COFFEE IS WET PROCESSED AND IT IS FULLY WASHED. THE FULLY RIPE CHERRIES ARE;

• HAND SORTED TO REMOVE THE OVERRIPE AND OVERRIPE CHERRIES TO ENSURE UNIFORMITY IN THE NDAROINI CUPS
• PULPED,
• FERMENTED,
• WASHED,
• SOAKED OVERNIGFHT
• WASHED AGAIN
• SKIN DRIED
• DRIED SLOWLY OVER 2- 3 WEEKS FOR ABOUT 4-5 HOURS EVERYDAY AND THE COFFEE IS MIXED EVERY HOUR TO ENSURE EVEN DRYING. THE MOISTURE CONTENT IS REDUCED TO 10-12%.
• COFFEE DELIVERED TO THE DRY MILL.

DRYING PROCESS:

MOISTURE LEVEL:

(Maximum)

10.5%

CUP REPORT:

KIRINYAGA COFFEE CUP PROFILE IS WORLD RENOWN FOR THE CHARACTERISTIC KENYAN CHARACTER OF BRIGHT CITRUS ACIDITY WITH A GOOD WELL BALANCED BODY. THE COFFEE HAS NOTS OF STRAWBERRIES AND APPLE FLAVORS. THE COFFEE IS JUICY WITH A SMOOTH SWEET FINISH AND SUITABLE FOR BREWING INTO DIFFERENT KINDS OF COFFEE DRINKS.

CUP INTENSITY: (AA, AB, PB, C) AA GIVES THE MOST INTENSE CUP FOLLOWED BY AB, PB AND C GRADES RESPECTIVELY

AVAILABILITY:

F.O.B LOCATION: