KENYA / Kianderi AA

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KENYA
KianderiAA

Region : KianderiAA
Origin : Karindundu Factory
Varietal : SL34, Ruiru11, Batian
Process : Fully Washed
Altitude : 1,550m

Flavor Note : Tropical fruits, apricot, bright acidity, round mouthfeel


New crop has arrived from Kenya's Kirinyaga district.
It has a gentle sweetness and fruitiness like riped apricots, a complex tropical fruit flavor and bright acidity . Enjoy the fruitiness and firm sweetness.

The following is an excerpt from the importer's materials.

The Kianderi Factory is located in Kirinyaga, northeast of Nairobi, where factors such as "high altitude," "volcanic red soil," "timing and amount of rainfall The coffee has excellent flavor characteristics due to factors such as "high altitude," "volcanic red soil," and "rainfall timing and rainfall.
The cooperative is made up of 500 small producers who work together to manage production processing and nurseries. The soil around Mt. Kenya is very fertile red volcanic ash, with two rainy seasons of up to 1000mm of rainfall, and a mild climate with temperatures ranging from 16-26°C.
This is ideal for growing coffee. The coffee is harvested twice a year, in May-June and November-December, and varieties such as SL34, Ruiru 11, and Bachan are grown. Only fully ripe cherries are harvested, pulped within 24 hours with clean water from the nearby Rundu River, fermented for 16 to 24 hours, and then soaked in clean water for 16 to 18 hours.
After washing, the coffee is transferred to African beds for a final drying process that takes 21 days to reach a moisture content of 12%. 3 times a day the coffee is stirred to prevent uneven drying and ensure high quality coffee.

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