Kenya AA Kianjiru 250gr


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Kianjiru is a small holder’s farmers association that produces about 20 tons of high grown, quality coffee in the Southern slopes of Mt. Kenya in the central highlands just below the equator. Kianjiru is located in the Kirinyaga District at an altitude of 1750 meters, this area is known for its distinct high acidity coffee due to the rich volcanic soils and strategic location near a network of rivers.
Kianjiru produces SL28 and SL34 varieties of coffee with their main crop between March and May and harvest season from October to January. After harvesting, the coffee is wet hulled by a central pulpery owned by the village society which only processes ripe, red cherry. Once the pulping process is finished the coffee is fermented and washed and finally spread onto traditional raised drying beds.


Factory: Kianjiru
Drying: Full sun
Region: Kirinyaga
Altitude: 1800 meters
Varietals: SL28, SL34, Ruiru 11, Batian
Process: Fully washed
Profile: honey, forest berries, red currant
Score: 89

Kenya coffee facts

Population (2006): 34.7 million People
Coffee Production: 880,000 bags (60 kg)
Country bag capacity: 132 pounds – 60 kg
Domestic Consumption: 50,000 bags
Coffee Export: 850,000 bags
Cultivated Area: 127,000 Hectares (314,000 acres)
Harvests: 2 per year
– Main crop October to December
– Fly crop June to August
Arabica Introduced: Introduced from Ethiopia via Yemen at the end of the 19th century, by the Fathers of the Holy Spirit Congregation. Bourbon varietal introduced from Reunion in 1901 by missionaries. Kent varietal introduced early 20th century from the Indies.

Specialty Coffee Regions: North and northeast of Nairobi; high plateaus surrounding Mt. Kenya. Soil is volcanic.

Grades: AA Plus, AA, peaberry

Farms: About 350,000 farms with an average of 0.2 hectares (about 1/2 acre). 8 major preparation cooperatives.

Botanical Varietals: Bourbon, Kent, various hybrids (SL-28, SL-34, Riuru 11), Blue Mountain (from Jamaica).