Kenya Kiri

14,00 53,00 

Sweet and very well balanced. Flavours of blackcurrant, red fruit, plum, stone fruit, rosehip. Lactic with fresh acidity..

Cupping profile: black currant, plums, rosehip

Kiri factory

The Kiri factory is run by the Ngiriambu Farmers Cooperative Society. It is located in Central Province, Kirinyaga County in the Njukiini location of Gichugu Division, near Kianyaga town. Out of the cooperative’s 1400 members, 1200 are active while 200 are not. The factory lies at an altitude of approximately 1450 masl in a region with red soil. The farmers who deliver cherry to this factory generally cultivate SL varieties. The farms they work on are small, usually smaller than 1ha.

This is the first year we bought coffee from this FCS, and we loved that jammy sweetness it brought to the cupping table.

gasharu 3
gasharu 2

Harvest and post-harvest

Flower season happens between March and April and also between September and October. Harvest runs from May to June and from November to December. The long rains fall between March-May while the short rains come between October and December. After pulping, the coffee is fermented overnight to break down the sugars, before travelling through channels to the soaking tank where the coffee is carefully cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on the climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand-turning of the parchment takes place throughout the drying process.

About this coffee

Cupping score: 87.50

Processing station: Kiri Factory
Producer: Ngiriabu coop
Region: Kirinyaga
Altitude: 1450 MASL
Variety: SL28, SL34, RUIRU 11
Processing: washed


One of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at the highest altitudes. Bourbon is valued for its complex acidity and wonderful balance. It often has a sweet quality and nice and crisp acidity but can present quite distinct flavours depending on where it is planted.

Kenyan washed process

Kenyan coffees are first de-pulped to remove the fruit from around the bean, then are fermented and washed—sometimes in more than one cycle of both—and soaked in water. The beans are then dried and rested on specially built raised beds.

Roast Style

espresso, filter


250g, 1000g

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