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KENYA - KIANDU AB
FLAVOR NOTES: Ripe acidity, bruschetta, red tomato, grapefruit pith finish
ELEVATION: 1800 MASL
FARM: Kiandu Factory (washing station)
VARIETY: SL28, SL34, Batian, Ruiru
PROCESS: Washed (wet, disc de-pulper)
FERMENTATION: First Soak 18-24 hrs.
DRYING: 7-15 days on raised beds
Excerpt from Red Fox Coffee Importers:
At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the
landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product.
Kiandu factory was formed in 1970 under a larger group called Tetu Coffee Growers. It wasn’t until 2011 Kiandu became a society of its own. The factory serves 1,524 coffee producers who each maintain up to 200 coffee trees. The majority of the producers grow food crops as well such as corn, beans and sweet potatoes. Members of the society have access to prefinanced services such as medical, school, and farm inputs. Overall investment has led to an increase of coffee production and high returns for producers.
Kenyan coffee is undeniable: unique, powerful flavors that can’t be found anywhere else in the world. Using our extensive network, we selected a small volume of the absolute best of the best. Flavors tend to run the full sensorial gamut — from dark fruits to refreshing citrus, from raw honey to dark muscovado sugar, and from a syrupy mouthfeel to a mouthfeel of fresh cream.