Introduction to the producing area of Kilinaga, Kenya | Kenya KirinyagaAA flavor characteristics Kirinyaga

Coffee from the Kirinyaga region of Kenya thrives in rich volcanic soil and is carefully selected and processed in fresh water from the Kii River. Full of sweet complex flavor, lively acidity and rich velvet flavor, a large number of Kirinyaga coffee with a unique local flavor, some people call it the classic Kenyan flavor. The climate here is very similar to that of summer in Europe, where most coffee grows in the shade of towering trees.

Altitude: 1300-1900m

Harvest time: may-June and November-December

Variety: SL 28, SL 34, Ruiru 11, Batian

Kirinyaga has small farmers and medium-sized farms, some of which have their own processing equipment. For those factories that do not have it, wet mills can be used in local cooperation sites. Farmers of cooperative members can use any factory of their choice, and unlike many coffee-producing countries, Kenya's traditional auction system rewards higher quality at higher prices, thus motivating people to pursue excellence in coffee cultivation and processing.

Flavor description

Blackcurrant, sandalwood, honey, wisteria flowers. Bright acidity; a satin taste. The flavor is firm but still sweet, but slightly salty.