Kirinyaga

The Kirinyaga district sits on the southern slop es of Mount Kenya. It is home to some of the most fertile soils of the country due to the volcanic activity of the region.

The name Kirinyaga originates from the language of the local Kikuyu people and means “The crest of whiteness”. It refers to the summit of Mount Kenya, which can be admired from the high-altitude coffee farms in Kirinyaga. This lot is made from the coees from three smallholder cooperatives: Baragwi, Kabareand and Rung’Eto.

The region’s soil is mostly made of clay loam and is situated on the southern part of Mount Kenya. The flowering happens between February and April and the harvest takes place between October and January.

Processing

The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights.
The last stage is the drying, done on African raised beds, which takes between 9 and 15 days.