blackberry, lychee, apricot
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Kiungu factory is located near the town of Embu on the rich fertile slopes of Mount Kenya at 1,600 meters above sea level. The factory was started in 1969 as an affiliate of Kathima farmers and has 1,400 active members who have coffee farms that range from 1.300 – 1.900m above sea level in the surrounding villages of Kathuniri, Karau, Karuiro, Mbuvori, Kivuti, Rotune, Muthigi, and Murugumari.
|Flavour notes:||blackberry, lychee, apricot|
|Roast profile:||light roast|
|Cupping score:||87 points|
|Owner:||Thambana Farmers Cooperative Society|
|Members:||650 small producers|
|Size:||< 1 ha|
|Varietal:||SL 28, SL 34, Ruiru 11|
|Altitude:||1.700 – 1.800 m.a.s.l.|
|Harvest:||October – December|
|Temperature Ø:||16 – 25°C|
|Purchase history:||since 2017|
|Roast profile:||Download PDF|
|Direct Trade Price:||Our friendly green coffee trader paid USD 9.08/kg FOB directly to the producer.|
This area of Kenya experiences a biannual production cycle with the early harvest being from March-June and the late second season being from October-December. The main varieties of coffee grown here are SL-28 and 34. Farmers contributing to the Kiungu factory are blessed with the perfect conditions to produce exceptional coffee, with rich red volcanic soil, high altitude and mild climate (temperatures range from 12 – 27°C) and warm days and cool evenings allowing for the slow maturation of the coffee fruit. The slow fruit development, volcanic soil and careful processing all help to highlight the inherent complex fruit flavours from the SL-28 and SL-34 varieties.
These producers are very small, owning on average 130 – 200 coffee trees, that they grow alongside other crops such as tea, passion fruit and flowers.
After being carefully hand picked, the ripe cherry is brought to the factory by the small-holder farmers, where it is weighed and then processed using the washed processing method.
The coffee is pulped using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that protects the green coffee bean. Waste water used in the processing is discarded in seven soaking pits, and is also recirculated for conservation.
After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned and soaked for a further 24 hours. This process increases the proteins and amino acids, which in turn heightens the complexity of the acidity and clarity in the cup.
After soaking, the coffee is spread out on the raised drying tables where it is turned regularly to ensure even drying. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.
Once it reaches the desired humidity the coffee is sorted and stored in conditioning bins, and later stored in the warehousing sheds.
Prices include German coffee tax (€ 2,19 / 1 kg roasted coffee) and 7% VAT. Shipping calculated at checkout. Subject to change without notice. While supplies last.
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