REGION: Ngairiama, Gichugu
ALTITUDE : 1700 - 1900 MASL
VARIETAL : SL28 & SL34
PROCESS : Washed
The Kiango farm is located in Ngairiama in the Gichugu division of Kirinyaga district in Central Province. The area has rich and fertile red volcanic soil at altitudes of 1700 to 1900 metres above sea level and receives between 1600 and 1900mm of rainfall annually. The coffee is handpicked by the smallholder members and delivered to the Kamunyaka factory where it is pulped.
The first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.
Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours.
The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into bodegas to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.