Kenya AA - Kiri

Black currant, blueberry, red plum, long finish
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Bag Weight 60 KG BAG
Harvest Season 2022/23
Status Spot
Lot Number P610577-2
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About This Coffee

Kiri was established in 1997 and rests on a 5 acres piece of land serving Gitumbi, Kirunyuini, Kerere and Kaboia Villages, in Kirinyaga County near Kianyaga town. Currently it is affiliated to Ngiriambu Farmers Co-operative Society Ltd and it houses the society head office. Membership currently stands at 1400.

Country of Origin Kenya
Region Kirinyaga
Producer Type Washing Station
Farm Name Various smallholders
Wet Mill Kirinyaga Coffee Factory
Processing Washed
Processing Description 12-24 hr fermentation, sun-dried on raised beds
Growing Altitude 1450m
Harvest Season 2022/23
Bag Weight 60 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Variety Batian, Ruiru 11, SL28, SL34

History of Coffee in Kenya

It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain site; but it wasn’t until 1895 that missionaries both protestant and catholic attempted to grow coffee for commercial purposes. The 100 seeds from Reunion Island that would serve as progenitors to the Kenyan coffee industry arrived on a train, carried by priests belonging to an order known as “Holy Ghost Fathers.” On August 12th, 1899, they arrived at the spot that would quickly become the country’s capital city. One of the early protestant medical missionaries was Dr. Henry Scott. After his death in 1911, a new hospital complex was named after Dr. Scott and when the department of agriculture took over the complex in 1923 they kept the name: Scott Agricultural Laboratories, or “Scott Labs.” This is the origin of the “SL” in SL28 and other coffee varieties selected at the lab.

Growing Coffee in Kenya

Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 4,500 and 6,500 feet. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).

  • Region Kirinyaga
  • Farm Name Various smallholders
  • Producer Type Washing Station
  • Wet Mill Kirinyaga Coffee Factory
  • Processing Washed
  • Processing Description 12-24 hr fermentation, sun-dried on raised beds
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Batian, Ruiru 11, SL28, SL34
  • Min Growing Altitude 1450m
  • On Sale No
  • Top Lot No
  • Status Spot
  • Coffee Grade KEN CA WA AA
  • CTRM Contract Number P610577-2
  • Country of Origin Kenya
  • Warehouse The Annex

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