Photo Courtesy of CoffeeShrub

Kenya Kangiri AA

$22.75
light roast:
This washed processed AA Kenyan yields notes of syrupy cola and caramel flavors; complemented with florals, notes of tropical fruits, citrus, and cherry.
Adding to cart… The item has been added

Description

 This washed processed AA Kenyan yields notes of syrupy cola and caramel flavors; complemented with florals, notes of tropical fruits, citrus, and cherry.

The New Irati Factory, established in the 1970s, is one of five mills supporting the Kangiri Farmers Cooperative Society. Located in Murang’a County, Kenya, the factory partners with over 600 smallholder farmers, cultivating approximately 150 hectares of land dedicated to coffee. Situated on rich volcanic soil, the New Irati Factory produces around 190 metric tons of coffee cherries annually.

Geography:

  • Region: Kigumo, Murang’a County
  • Altitude: 1500–1650 meters

Producer:

  • Cooperative: Kangiri Farmers Cooperative Society

Varieties:

  • Ruiru 11, Batian, SL34, SL28

Processing:

  • Washed

The washed process at New Irati begins with handpicking ripe cherries in the early morning. These cherries are then delivered to the wet mill, where they are sorted before being de-pulped. This process removes the outer fruit of the cherries, leaving the beans to ferment overnight. The following day, the wet mill manager evaluates the fermentation and proceeds with washing based on the parchment’s texture. During washing, the coffee is sorted by density using wooden shunts, and the denser beans are sun-dried on raised beds until they reach the ideal moisture content of 10-12%.

Kenya's coffee history dates back to 1893 when French missionaries introduced coffee cultivation, leading to the establishment of large estates. Over the years, legislative changes in 2006 allowed producers to sell green coffee beans directly to buyers, shifting the industry dynamics. Today, Kenya’s smallholder farmers are organized into Farmer Cooperative Societies, playing a pivotal role in ensuring traceability and quality control.

Kenyan coffee is globally renowned for their flavors, complex acidity, and fruit-forward profiles. Among the most prized varietals are SL28 and SL34, developed in the 1930s for their drought resistance and exceptional cup quality. In response to a coffee berry disease (CBD) outbreak in 1968, the CBD-resistant Ruiru 11 varietal was introduced, followed by the Batian varietal in 2010, known for its resistance and suitability for smallholders.

!