Kiriani - Kenya

€ 40.00

CUP SCORE 93.00 (scaa cup protocol)

*Competition Series*

Red currant / Honey / Rhubarb / Lemon  / Apricot

suggested for espresso and filter

 

PLEASE NOTE
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1

 

Technical detail

Rakeli Njeri Njoroge       Kenya        
Producer             Country
 
     Murang'a                 1850 mt
 Region/Terroir          Elevation   

 

    Post soaked                SL28      
Pulping process       Cultivar    

 

    November 15              June 16   
     Picked in              Landed in

 

          3000 kg             Vacuum Pack 
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

Mrs Rakeli Njeri Njoroge and five other family members founded the 39.5 acre Kiriani estate in 1978. Kenyan coffees are often processed at washing stations owned by farmer cooperative societies, but this coffee comes from a single estate that grows and wet mills its own coffee. The Njoroge family grows tea and bananas alongside the SL28 and SL34 coffee plant varieties at approximately 1680-1850 meters above sea level.

The coffee is handpicked and pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank. This 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. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for. 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. Coffee is traditionally sold through the country’s auction system, though recent amendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to speciality roasters around the world.
Once the coffee is washed and dried it is sent to the Kofinaf Mill for dry milling and grading. It is then prepared for shipment.


Wholesale Orders

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If you're a retail store or coffee shop, please Contact Us for more information on any of the coffees you see here.

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