Description
Whole beans from Kenya in Kirinyaga, it is SL28, SL34 and Batian varieties washed process. When hot, this coffee tastes lemon, rhubarb. It is very clean with a nice acidity. As it cools down, you will still have the rhubarb with a bit of tomato grap. Then when cold, it is rhubarb, blackcurrant and redcurrant.
The following informations are provided by the importer Trabocca.
Region : Kirinyaga
Altitude : 1650-1700 meters above sea level
Washing station : Kiamutuira
Cooperative : Mutira Cooperative Society
Producers : 600 smallholders (avg. 0.1 ha land)
Varieties : SL34, SL28 and Batian
Process : Washed
Harvest : October – December 2023
Rainfall : 1500 mm
Soil : Volcanic loam soil
Shade trees : Macadamia
Other crops : Tea
Direct Trade : Trabocca
Nestled in the lush landscapes of Kenya, Kiamutuira is a testament to the spirit of community farming and the rich heritage of the Kikuyu people. Established in 1996, this washing station is a proud part of the Mutira Cooperative Society, a collective that has been at the heart of Kenyan coffee production since 1951.
The Kiamutuira washing station was established to serve the needs of local farmers by providing a reliable facility for processing coffee. Over the years, it has grown into a symbol of quality and community, producing some of the finest coffee in the region.
The land is uniquely positioned, bordering the magnificent Mt. Kenya forest. This proximity to one of Kenya’s most iconic natural landmarks imbues the farm with a rich biodiversity and a stunning natural landscape. The region is characterized by rolling hills and verdant greenery, creating an ideal environment for both coffee and tea cultivation.
The farm benefits from a temperate climate with daytime temperatures averaging 15°C and nighttime temperatures around 25°C. This climate, coupled with an average annual rainfall of 150mm, provides the perfect conditions for growing high-quality coffee. The volcanic loam soils further enhance the fertility of the land, supporting the growth of the farm’s primary coffee varieties: SL28, SL34, and Batian
The farm employs shade trees, specifically macadamia, to protect coffee plants from excessive sunlight and maintain soil health. This not only aids in producing better quality coffee but also ensures a sustainable farming environment.
The soul of Kiamutuira lies in its people. The cooperative comprises 600 farmers, with an average of 0.1 hectares per farmer. Remarkably, the membership has more women than men, highlighting the pivotal role of women in the community’s agricultural success. Farmers predominantly belong to the Kikuyu ethnic group, a community known for its rich cultural heritage and agricultural prowess. The Kikuyu language and cultural practices infuse the cooperative with a unique identity, fostering a strong sense of belonging and mutual support among its members.
While coffee is the primary crop, the region’s agricultural diversity is enriched by the cultivation of tea, another significant crop in the area. This diversity not only provides economic stability for the farmers but also ensures that the land remains fertile and productive.
The coffee harvest season runs from October to December, a period of intense activity and collaboration within the community. During this time, the farmers work tirelessly to ensure that only the best coffee beans are harvested and processed, maintaining the high standards that Kiamutuira is known for..
