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Kenya

Kiri

Kiri, established in 1997, occupies a 5-acre plot, catering to Gitumbi, Kirunyuini, Kerere, and Kaboia Villages. Their coffee has notes of raspberry, red currant, and brown sugar.

Body     Acidity
Roasted omni for filter and espresso

Established in 1997, Kiri spans 5 acres of land, serving Gitumbi, Kirunyuini, Kerere, and Kaboia Villages. Currently affiliated with Ngiriambu Farmers Co-operative Society Ltd, it houses the society’s head office.

LOCATION

Kiri Coffee Factory is situated in Central Province, Kirinyaga County, in Njukiini location of Gichugu Division near Kianyaga town. Its membership stands at 1400, with 1200 active farmers and 200 inactive farmers.

SOILS AND CLIMATE

The factory lies at an altitude of about 1,450m above sea level in a region with red soil. The area experiences moderate bimodal rainfall of about 1200mm per annum, with temperatures ranging between 13-25 degrees Celsius. The long rains fall between March-May, while the short rains come between October and December.

PRODUCTION

The area follows a biennial production cycle, with the early harvest from April-June and the late second season from October-December. The main coffee varieties grown are SL28, 34, and Ruiru 11, with SL28 and 34 accounting for 99% of all coffee produced, while Ruiru 11 accounts for 1% of total production.

PROCESSING

Fermentation:
After pulping, the coffee undergoes overnight fermentation to break down the sugars. It then travels through channels to the soaking tank, where it is carefully cleaned, soaked, and spread out on raised drying tables.

Drying process:
The time on the drying tables depends on climate, ambient temperature, and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand-turning of the parchment occur throughout the drying process.

SUSTAINABLE FARMING

In alignment with the growing awareness of the need to conserve the environment, the factory has placed waste water soak pits away from the water source. Here, waste water is allowed to soak back into the soil. Currently, the factory does not engage in waste water treatment. Additionally, the society encourages its members to plant trees on their farms.

MANAGEMENT

Kiri Coffee Factory is overseen by a factory manager who manages all activities within the factory. Together with other staff members, they perform duties such as weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers’ complaints.

AGRONOMY

The factory’s affiliate members carry out all agronomic activities associated with coffee production. They source coffee from the Coffee Research Station and plant it according to stipulated guidelines. Fieldwork involves weeding, pruning, spraying, and applying fertilizer, mulching, and providing technical advice. Technical advice is offered through farmer training programs and field visits/days provided by the Ministry of Agriculture. Compliance with agreed guidelines is checked and supervised by the field committee, which conducts farm visits. They ensure that coffee is not intergrown with other crops such as maize and beans, although they do allow intercropping with Macadamia.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

Producer

~1200 Growers

Farm/Coop

Kiri

Country

Kenya

Region

Kirinyaga

Altitude

1450m above sea level

Varietals

Batian, SL28, SL34, and Ruiru 11

Process

Washed

Harvested

December 2022

Body

Acidity

Tasting notes

Raspberry, red currant and brown sugar

Roast style

Omniroast

Varietals

Batian varietal

Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya

Ruiru 11 varietal

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.


Coffee delivery: coffee in resealable bag and farm information card

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