Kenya Nyeri Kamunyaka Peaberry Washed


This is a washed peaberry from Kamunyaka wetmill, one of four factories operated by Iriaini Farmers Cooperative Society in Nyeri County, Kenya.  Coffees from Nyeri are shaped by the region's deep red volcanic soil and abundant waters of the nearby Turi river.  Receiving an average rainfall of 1200-1800mm per year, the rains are in two seasons, short and long rains.  early crop depends on short rains that come between October and Novemeber.  Main crop receives adequate rain between April and June.

Iria-ini farmers' cooperative society was registered on December 29th, 1996.  It is located in Iria-ini location, Mathira East Sub-county in Nyeri County.  It is surrounded by scenic highlands; west of Mount Kenya forest and is situated in an area famed for producing some of the worlds finest coffees.  Currently the society has 1411 active members.  It comprises of three wet mills Kamunyaka, Kiamwangi and Miiri with the head office located at Kamunyaka factory.

The wet mills station are located on the eastern side of Mount Kenya national park about 4km from the town of Karatina.  The conditions for coffee growing are near perfect:  there is abundant rainfall throughout the year, with concentrated wet periods between march-June and October-December.  The average daily temperatures range from 10 degrees Celsius to 25 degrees Celsius with considerable cooling taking place at night.  The water used at the station for fermenting and washing the coffee is drawn from the nearby rivers and is recirculated during processing for conservation purposes.  After use it is moved into sock pits away from water sources so that it does not pollute the area.

The coffee utilizes a traditional fully washed process using fresh water from the Kamukougathi stream.  Cherries are delivered to the wet mill where they undergo careful sorting to select only the ripest for processing.  Red ripe cherries are de-pulped and then fermented in water for 12-48 hours(depending on climatic conditions).  The purpose of fermentation is two fold: firstly to break down the remaining sugary mucilage, and secondly to develop more complexity in the cup.  From here the coffee is washed and graded in clean water channels and then dried slowly in the sun on raised African beds for around 3 weeks.

Region: Kenya

Sub-region: Mathira East Sub County

Farm Name: Iriaini Farmers Cooperative

Wet Mill: Kamunyaka Wetmill

Processing: Washed

Plant Species: Arabica

Variety: Batian, Ruiru 11, Sl28, Sl34

Growing Altitude: 1750-1850 masl

Cupping Notes:

This coffee displays grape hard candy, cherry and orange

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