Kenya | Kiri AB

Regular price
$22.00
Sale price
$22.00
Regular price

Size

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Description

 

Kiri Factory is run by Ngiriambu Farmers Cooperative Society (FCS). Members of Ngiriambu FCS cultivate SL28 and SL34 varieties on small coffee gardens that are typically less than 1 hectare. Over 3,555 members deliver cherry to the station, and the Ngiriambu Factory takes every action to preserve the exceptional quality of the cherry.

Farmers delivering to Kiri cultivate primarily SL28 and SL34 in small coffee gardens that are, on average, smaller than 1 hectares, selectively handpicking ripe cherry to deliver to the Kiri Factory. At intake, the Cherry Clerk oversee meticulous visual sorting and floating, accepting only dense, ripe cherry. 

After intake, cherry is pulped and fermented for approximately 24 to 36 hours. Following fermentation, coffee is washed in clean water and soaked for 24 hours. Then, parchment is laid to dry on raised beds, with workers raking parchment frequently to ensure even drying. They cover drying parchment during the hottest time of the day to maintain slow even drying, and at night to shelter parchment from moisture. It takes approximately 20 days for parchment to dry.

Kiri is a classic Kenyan profile through and through. It is bright and complex, and can highlight certain attributes depending on how you decide to brew it. Closer to 17:1 ratios will yield more balance in the cup and a bit less acidity, while 15:1 ratios draw out more toffee and dark honey to the body. 16:1 ratio seems to highlight the best of both worlds, with vivid dark fruits, lively acidity, and subtle notes of florality. 


We taste: Cola, tart cherry, raspberry jam, clove, milk chocolate 


Origin Details:

Region: Kirinyaga
Process: Washed
Variety: SL-28 & SL-34
Elevation: 1522 MASL
Harvest: 2022-2023

 

Description

 

Kiri Factory is run by Ngiriambu Farmers Cooperative Society (FCS). Members of Ngiriambu FCS cultivate SL28 and SL34 varieties on small coffee gardens that are typically less than 1 hectare. Over 3,555 members deliver cherry to the station, and the Ngiriambu Factory takes every action to preserve the exceptional quality of the cherry.

Farmers delivering to Kiri cultivate primarily SL28 and SL34 in small coffee gardens that are, on average, smaller than 1 hectares, selectively handpicking ripe cherry to deliver to the Kiri Factory. At intake, the Cherry Clerk oversee meticulous visual sorting and floating, accepting only dense, ripe cherry. 

After intake, cherry is pulped and fermented for approximately 24 to 36 hours. Following fermentation, coffee is washed in clean water and soaked for 24 hours. Then, parchment is laid to dry on raised beds, with workers raking parchment frequently to ensure even drying. They cover drying parchment during the hottest time of the day to maintain slow even drying, and at night to shelter parchment from moisture. It takes approximately 20 days for parchment to dry.

Kiri is a classic Kenyan profile through and through. It is bright and complex, and can highlight certain attributes depending on how you decide to brew it. Closer to 17:1 ratios will yield more balance in the cup and a bit less acidity, while 15:1 ratios draw out more toffee and dark honey to the body. 16:1 ratio seems to highlight the best of both worlds, with vivid dark fruits, lively acidity, and subtle notes of florality. 


We taste: Cola, tart cherry, raspberry jam, clove, milk chocolate 


Origin Details:

Region: Kirinyaga
Process: Washed
Variety: SL-28 & SL-34
Elevation: 1522 MASL
Harvest: 2022-2023