Cup Notes: White Peach, Apple, Lime Zest
Altitude: 1800 masl
Variety: SL 28, SL 34, Batian, Ruiru
Process: Wet, disc depulper
Fermentation: First soak 18-24 hours
Drying: 7-15 days on raised beds
At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya
are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product.
Kiandu factory was formed in 1970 under a larger group called Tetu Coffee Growers. It wasn’t until 2011 Kiandu became a society of its own. The factory serves 1,524 coffee producers
who each maintain up to 200 coffee trees. The majority of the producers grow food crops as well such as corn, beans and sweet potatoes. Members of the society have access to pre-
financed services such as medical, school, and farm inputs. Overall investment has led to an increase of coffee production and high returns for producers.