This offering comes from the Kianjiru coffee factory located on the southern slopes of Mt. Kenya, in the Kirinyaga region. The factory processes coffee from the surrounding villages and is owned by the Barangwi Farmers Cooperative Society. Coffee at Kianjiru is wet-processed upon the arrival of fully-ripe cherries delivered by farmers daily. It is depulped immediately and fermented to remove the mucilage and breakdown sugars. When fermentation is complete the parchment is washed with clean water, graded and spread onto raised beds for drying. While sun drying all defective beans are removed by hand.
The flowering season for the main crop is between March and May, harvest follows from October to January, and coffee is typically shipped by March.
For more information on Kenyan coffee, visit our Kenya origin page.
