Region: Nyeri County
Varietal: SL28, SL34, Ruiru 11, Batian
Altitude: 1,863 MASL
Cupping Notes: Grapefruit, Caramel, Hibiscus
Recommended Roast: City to Full City+
Good For:Pour Over, Auto Drip, Espresso
Description: The Kiruga Factory was established in 1966 in Kiruga Village, on the banks of the Gikira River which originates in The Aberdare Ranges. Today they serve 792 growers in the region, with 300 women farmers and 492 men who farm and harvest coffee alongside their families. The cup quality benefits not only from these growers dedication, but also from the high elevation of the region and red volcanic soils, rich in phosphorus. Once cherries are fully ripe, it is picked and delivered to Kiruga Factory. Here it will be sorted before being pulped, fermented, and then washed clean of mucilage. Parchment coffee is then delivered to raised beds for slow drying, taking 14-21 days. At this point, coffee is then trucked to Nairobi where it will be dry milled and prepared for export. Once milled is also when grading takes place, including the grading of this peaberry. This is a mutation in the cherry where the two seeds that would typically be inside of the cherry have formed into one rounded seed.
We’re a big fan of Kenyan Peaberry coffees, and this one from Kiruga is really special. We love when Kenyan Coffees have bright citrus and sugary sweetness, instead of their sometimes savory qualities, and this one leans into that with notes of Grapefruit, Caramel, and Hibiscus.