Land: Kenía / Staðsetning: Kirinyaga sýsla nálægt Gitumbi, Kirunyuini, Kerere og Kaboia bæum / Þvottastöð: KIRI Coffee Factory / 1200 smáframleiðendur / Jarðvegur: Rauður eldfjallajarðvegur / meðal hiti: 13-24°C / Tínsluaðferð: Handtínt / Yrki: Ruiru 11, SL 28, SL34 / Vinnsluaðferð: Þvegin aðferð, gerjun yfir nótt, sólþurrkað á afrískum þurrkbekkjum / Gæðaflokkun: AA Top / Stærðarflokkun: 17/18 / Uppskera : 2024/ 2025 Hæð yfir sjávarmáli: 1450 m
Bragðlýsingar eru alltaf leiðandi og skemmtilegast er að hver og einn finni sínar bragðlýsingar. Og þegar við smökkuðum kaffið kom upp í hugann: Sólber, rabbarbari, möndlur, miðlungs fylling, ávaxtaríkt...
Þetta kaffi var númer 3 í Aðventu Kaffi Dagatalinu 2025
Kaffisagan: Kiri washing station was build in 1997. Today, 1.200 farmers from the surroundings villages Gitumbi, Kirunyuini, Kerere and Kaboia are delivering their cherries.
The area experiences a biennial production cycle with the early harvest being from April-June and the late second season being from October-December. The main varieties of coffee grown are SL28, 34 and Ruiru 11.
In line with the rising awareness on the need to conserve the environment, the washing station has dug the waste water soak pits away from the water source where the waste water is allowed to soak in back to the soil.
Picking method: Manual handpicking
Processing method: After pulping, the coffee is fermented overnight. Then carefully cleaned in the soaking tanks.
Drying method: Sun dried on african beds from 7 to 15 days in total.
