FARM: Kirura
REGION: Kiambu County
ALTITUDE: 1800 MASL
VARIETAL: SL28, SL34, Ruiru 11
PROCESS: Washed
Kirura is located in Kiambu County on the slopes of the Aberdare Ranges right outside Nairobi, Kenya’s capital city. It is one of the few old stations remaining in Kiambu as many have given up their land to real estate developers since Kiambu has been branded a dormitory zone to the overstretched Nairobi County.
Being on the slopes of the Aberdare, Kiambu is rich in red volcanic soils, especially within the region around Komothai. The climate is warm and temperate with an annual rainfall of 681mm and temperatures of around 18 degrees Celsius. The rainfall in Kiambu is significant with precipitation even in the driest month. The high altitudes of around 1800 masl in combination with the temperatures and rainfall offer ideal conditions for coffee growing.
Farmers selectively handpick ripe cherries and deliver them to Kirura station. At the station, the cherry clerk oversees sorting accepting only red ripe cherry. Cherry is pulped and fermented for around 16-24 hours, no soaking is done. Coffee is then washed in clean water then laid to dry on raised beds. Frequent raking of parchment is done to ensure even drying. Drying parchment is covered during the hottest time of the day to maintain slow even drying and at night to shelter parchment from moisture. It takes approximately 14-20 days for parchment to dry.
Kenya’s history with coffee stretches back to the turn of the 19th century when German missionaries first arrived bringing Bourbon trees with them, and planted in the colonial era. The coffee industry boomed in Kenya under British rule, and the famed Kenya AA became synonymous with coffee quality.
Often referred to as the ‘best coffee in the world’ Kenya coffee has a strong following from the speciality (3rd wave) market, and rightly so. Its high grown coffees in iron rich, red volcanic soils, temperate climate and proximity to the equator create the perfect growing environment. Blackcurrants, berry fruits, bright acidity and with a solid body and creamy mouthfeel makes Kenya the go-to coffee to add a little zing to your blend – or to enjoy as a single origin, pour over, black coffee to savour.
Your cart is currently empty.
