Blackcurrant. Liquorice. Bold.
||Kiriaini Coffee Factory
||SL 28, SL 34 and Ruiru 11
Our first Kenyan Espresso this season is coming from Kiambu, one of the best coffee growing regions on the Southern slopes of Mount Kenya. The cup is rich and fully bodied with dominant flavours of blackcurrant and a wonderful liquorice finish.
All coffees are pulped, fermented overnight, washed, soaked and sundried. The coffees are fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water for 16-20 hours. Drying: Sun dried for up to 15 days on African or raised drying beds. The coffee parchment is turned often and constantly sorted, then covered during midday and at night.
The factory however has initiated some projects to conserve the surrounding environment. Water filtering pits and collaborating with the Coffee Research Institute for seedling program for member farmers.