Kiamutuira Coffee Factory is located in Kirinyaga County which lies to the east of Nyeri near the town of Kagumo. The factory was built in 1996 to process cherry from the neighbouring farms that sit at altitude of 1,300m – 1,900m above sea level. The factory is managed by Mwai Riko, and currently has 374 are active members.
The main varieties of coffee grown in this region are SL-28 and 34, and Ruiru 11. The SL-28 and SL-34 account for 97% of all coffee produced, while Ruiru 11 is around 3% of the total production. The regions high altitude means that the coffee fruit is able to mature slowly, and this, combined with rich volcanic soil and careful processing all help to highlight the inherent complex fruit flavours from the SL-28 and SL-34 varieties. Both cultivars have Bourbon and Moka heritage and named after the laboratory that promoted their wider distribution in Kenya during the early 20th Century – Scott Laboratories.
Kiamutuira Coffee Factory receives assistance from the Coffee Management Services (CMS) group, who are on the ground directly helping producers improve their productivity and quality through training and education programs. Their objective is to establish a transparent and trust-based relationship with their small-holder farmers and ensure sustained industry growth by helping producers improve their quality, which in turn improves the premiums paid and ultimately has a positive impact on their quality of life.
As part of their program, CMS provide pre-financing to producers for school fees and farm inputs. The factory manager is provided with training every year, which includes field training days with the Minister of Agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots at the factory to reinforce the best practices for the producing members.
After being carefully handpicked, the ripe cherry is brought to the factory by small-holder farmers, where it is weighed and then processed using the washed processing method. The coffee is pulped using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that protects the green coffee bean. Wastewater used in the processing is discarded in soaking pits and is also recirculated for conservation.
After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned and soaked for a further 24 hours. This process increases the proteins and amino acids, which in turn heightens the complexity of the acidity and clarity in the cup. After soaking, the coffee is spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.
This Kenyan coffee will make you happy the whole day. Lovely vibrant sweet cranberries & blackcurrant notes that we love in SL28 & SL34, with refreshing key lime pie complex brightness. A coffee that will put a smile on your face.
Brewing Recipe :
1 : 15
27th of January 一月二十七號
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