Kianderi washing station is managed by a co-operative working with smallholder members from four surrounding villages.
The dedication of the team at Kianderi has a huge impact on the quality and consistency of their coffee; this AA graded lot is a beautiful example - showing off what we love about the best Kenyan coffees.
Our tasting notes: Blackcurrant, hibiscus, raspberry
Producer - Inoi Farmers Co-operative
Altitude - 1700 MASL
Location: Kerugoya in Kirinyaga District; Central Province.
Variety - SL28, K7
Harvest - March - May
Process - Two-stage fermentation. Washed, soaked and sun-dried. Two-stage drying process.
Kianderi is managed by the Inoi Farmers co-operative, the co-op work together with small holder members from four of the surrounding villages. The dedication of the team at Kianderi means year after year they consistently produce some really incredible coffees. This AA graded lot is a beautiful example, showing off what we love about the very best Kenyan coffees.
In Kenya many coffee farmers operate on a small scale, with washing stations located within a catchment area in order to provide pulping and processing services to them. Often these stations are managed by a cooperative, it’s the dedication of these co-ops that can have a huge impact on cup profile.
The best coffee produced in Kenya is processed using the washed method, but in Kenya this approach is often much more technical and consistent than in other origins. Coffee cherry will be delivered for processing and then pulped using machines to separate the crop into different grades, using water to determine density. Next the coffee is dry fermented in tanks for around 12hrs. The crop is then washed and graded again, before being soaked in clean water for a further 6 hrs, prior to being transferred to raised tables for drying in the sun. Once the drying process is finished coffee will be transferred to the mill to be sorted one last time, here it will be sorted by size, with AA being the top grade.