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It is located in Embu, an important coffee producing area on the southeast slope of Kenya. The area sits at an average high altitude of 1650 meters, and nearly 70% of the population are small farmers. Most of them grow tea and coffee. It can be said that almost all the coffee comes from local small coffee farmers. The treatment plant has been in operation since 1966 and is located in the foothills of Mount Kenya about 1750 meters above sea level. It carries out post-processing of coffee cherries for coffee farmers in neighboring towns. The annual temperature in the coffee producing area is 12-25 degrees, and the annual rainfall is 1600mm. Due to the fertile volcanic red soil, some farmers also grow tea.
Kay Senggari is the only processing plant located at the northern end of the Embu region in Kenya. Kai San Garry is a self-sufficient processing plant. They leased a large portion of the land to a cooperative bank whose rent is basically paid for the operation of the processing plant throughout the year. In this way, the percentage of profits can be increased to farmers who produce coffee. The batch was washed with water from nearby currents and dried on elevated African scaffolding after multiple artificial classifications.
Taste analysis: red grapefruit, willow, blackcurrant, unrestrained and bright acidity, solid taste and clean finish
