FARM: Kithungururu Farmer Cooperative Society Ltd.
ALTITUDE: 2000 MASL
VARIETAL: SL28 & SL34
PROCESS: Fully Washed
FLAVOUR NOTES: Jasmine, Rhubarb, Blackcurrant
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The Kithungururu Coop is located in the region of Embu, along the South Eastern foothills of Mount Kenya.
The extinct volcano forms the back-drop for much of the surrounding country, as well as contributing to the soil fertility and cool air which allows Kenyan coffees to develop such excellence in the cup.
Bordering Kirinyaga county to the west, Embu is one of Kenya’s traditional coffee growing regions. Agriculture represents the largest sector of the local economy, with speciality coffee playing a significant role as a cash crop alongside tea and macadamia nuts.
This coffee has undergone a traditional fully washed process. Ripe coffee cherries are carefully selected and floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank.
These top cherries are then pulped to remove the cherry fruit and fermented in fresh river water for 4-6 days to break down the remaining sugary mucilage. The parchment coffee is washed with clean water in grading channels, and then dried on raised African beds for 3-5 weeks (depending on ambient climatic conditions).
Once the optimum moisture content has been reached the parchment is rested for around 1 month and then hulled.