Kiamabara COFFEE & FARM INFORMATION
This sweet and syrupy Kenyan peaberry coffee is produced by the Mugaga Farmer Cooperative in Kiamabara, south west Kenya. We fell in love with this fabulous coffee at first sip.
The Art of Production
This coffee has undergone a traditional fully washed process. Ripe coffee cherries are carefully selected and floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank. These top cherries are then pulped to remove the cherry fruit and fermented in fresh river water for 4-6 days to break down the remaining sugary mucilage.
The parchment coffee is washed with clean water in grading channels, and then dried on raised African beds for 3-5 weeks (depending on ambient climatic conditions). Once the optimum moisture content has been reached the parchment is rested for around 1 month and then hulled, graded by bean size and further handpicked, before being bagged in GrainPro for export.
Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidity, full body and ripe fruit flavours. Most coffees from Nyeri develop and mature slowly producing extra hard beans. This quality is also evident in the cup.