(pronounced gee-cha-thai-nee)
Taste: Blackcurrant Wine Gums | Plum | Cherry
Sweetness:
Body:
Acidity:
Brew methods: Filter | Immersion | Espresso
Barista's Notes: a really zingy, punchy espresso. The Blackcurrant Wine Gums flavour note pops nicely in a Flat White.
Varietal: SL28, SL34, Ruiru 11, Batian
Process: Washed
Origin: Kirinyaga County, Ngariama, Kenya
Altitude: 1600 M.A.S.L
Owner: Mutliple smallholders
Farm Info:
Part of the New Ngariama Farmer's Cooperative Society and standing on the slopes of Mount Kenya, the Kiamugumo Coffee Factory serves a dedicated community of 1,500 smallholder members in Kirinyaga County. Situated at an altitude of 1,600 meters above sea
level, the factory offers a microclimate where smallholders hand-deliver their freshly harvested cherries. The trees thrive in deep, rich red volcanic soils under a temperate climate ranging from 12°C to 25°C year-round. This nutrient-rich environment, combined with an annual rainfall of almost 1,700 mm, provides the ideal conditions for the development of the classic varieties grown here: SL28, SL34, Ruiru 11, and Batian. The region follows a traditional bimodal production cycle, with the fly crop being harvested from April through June, and the main crop running from October through December or January.
Post Harvest Processing:
After picking, ripe cherry is brought to the factory by smallholder farmers,
before it undergoes processing to remove the skin and pulp—known as the
wet processing method. The nearest water source is the Kii River.
The waste water is cleaned before being led back into nature, which is
common at most mills. After washing, the coffee is dried on typical African
raised beds, that allow good air circulation between the beans.
Beans are dried to between 11 and 13 % and then brought to the Central
Kenya Coffee Mill in Karatina Nyeri county for grading and sorting.