About This Single Origin Kenyan Coffee. 

Located in the Kiambu region of Kenya, the Thiririka Farmers’ Cooperative Society has three wet and dry factories: Githembe, Kiganjo and Ndundu. However, at Githembe the coffee is only pulped and washed before it is brought to Kiganjo for drying. Due to local security issues; the last 3 years the parchment could not be dried at the Githembe factory.

The factory was built in 1969, and the factory manager has been working there since 2019. Before that, he was the manager at the Ndundu factory for 15 years. The factory has about 400 active farmer members delivering cherry, with an annual output of about 450 60Kg sacks.

The processing techniques are consistent across all the three factories. The cherries handpicked and hand sorted before being pulped using water from the River Theta. After pulping, the parchment is floated and fermented for 12-14 hours, floated again then separated into several grades:  P1, P2, P3, P lights and pods. The P1 is left in the soaking tank before being taken for drying. The drying takes between 7-20 days on raised beds.

Kenyan AA lots are always the most expensive of any harvest. Referring to the larger bean screen sizes (17-18.5) we’ve found them to be the most consistent in terms of roasting, and best performing in the cup throughout the season.

PROCESS: WASHED

REGION: KIAMBU COUNTY

ELEVATION: 1600-1800

VARIETAL: SL28, SL34, BATIAN, RUIRU 11

CUP: RASPBERRY, KIWI, LEMON VERBENA, TOFFEE, BLACKCURRANT

ROAST: FILTER