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Coffee Origin: Murang'a County, Kiriti Farmers Cooperative Society, East Africa
This Kenya is from the Kiriti Farmers Cooperative Society in Murang'a County. There are three coops that make up the society, Gondo, Kayu and Kirimahiga. The society is made up of over 3,500 family farmers and is at the foothills of Mt. Kenya just south of Nyeri.
Our Kenyan Kirimahiga Kiriti is considered to be one of the finest African specialty coffees available.
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Kirinyaga is home of the world’s most superior washed Arabica coffees.
Kirinyaga, 150 km north east of Nairobi, is the Kikuyu name for Mount Kenya and means the “the place of the Ostrich’ because the snowcapped tip of the mountain against the dark mountain resembled the white plume of feathers on an Ostrich’s tail. In the traditional religion of the Agikuyu, Kirinyaga was the seat of God also known as Ngai in the Gikuyu dialect.
This amazing coffee is grown in red clay volcanic loam soil at an altitude ranging from 5,900 to 6,200 feet above sea level in the Kirinyaga region of central Kenya. The coffee is made up of mostly SL 28 with some SL 34 variety as well and is fully washed and dried in the sun with drawer style beds. The factory is under Rung'eto Co-operative Society. Small-scale farmers are organized in well-managed central pulperies called coffee factories. Formerly Ngiriama co-operative society before being reorganized to form Rung-eto Farmer's Co-operative Society. The peaks of the famous snow capped Mt. Kenya are easily visible.
Coffee in Kenya
The Coffee Board of Kenya realizes the quality of coffee they are capable of making and they have strict guidelines in place to grow the best beans possible. The "AA" denotes the size, shape and density of the bean. The grading scale from largest to smallest is AA, AB, PB, C, E, TT and T. It is a well-known fact that the largest, "AA", bean is going to produce more of the treasured oils that give your coffee the fabulous aroma and intense flavor. Kenya has rich, red volcanic soil and coffee is grown at altitudes of 4,900 to 6,800 feet above sea level. Plateaus where the coffee is grown surround the now extinct Mount Kenya, and they produce about 2 million bags of coffee per year. Kenyans have been growing coffee there since the end of the 19th century when Missionaries came with seedlings. This is kind of surprising considering how close Kenya is to Ethiopia, where coffee plants originated and they have been cultivating there for centuries.
Kenya AA Arabica beans are almost all wet-processed meaning that the cherry's outer layer is stripped off with a machine and then the beans are placed into a water tank. While in the fermentation tank, the beans natural enzymes loosen the sticky residue left on the bean. When laid out to dry, the last layer, parchment, is easily removed from the bean with a huller. Nothing here in Kenya is left to chance. Research and development is top-notch. Coffee is painstakingly prepared using proven methods and advanced equipment. Kenya has a reputation of absolute excellence in coffee production. You will find Kenya AA Coffee to have full body, delicate acidity with a smooth wine-like flavor. It presents a gentle floral fragrant aroma with overtones of berries and citrus.
Grades in Kenya are assigned based on the screen size of the bean. Beans with a screen size of 17 or 18 (17-18/64 of an inch) are assigned the "AA" which denotes the size, shape and density of the bean. The grading scale from largest to smallest is AA, AB, PB, C, E, TT and T. It is a well-known fact that the largest, "AA", bean is going to produce more of the treasured oils that give your coffee the fabulous aroma and intense flavor.
Flag description: Three equal horizontal bands of black (top), red, and green; the red band is edged in white; a large Maasai warrior's shield covering crossed spears is superimposed at the center; black symbolizes the majority population, red the blood shed in the struggle for freedom, green stands for natural wealth, and white for peace; the shield and crossed spears symbolize the defense of freedom.
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