maracuja ∙ blood orange ∙ blackcurrants
Kiunyu is a great example of the sweeter Kenyans showing some special taste we usually look for on the cupping table. It’s from 1640 meters high above the sea level in the Kirinyaga region, where the Kiunyu wet mill operates. Kiunyu is single variety coffee consisting of SL34 Arabica variety only.
enya is an amazing coffee producer country. Kenyan coffees are known for their powerful aromas, refreshing acidity, flavors of sweet berries, a rich mouthfeel, and clean and lingering aftertastes. Kenya produces 65 thousand tons of green coffee a year, 55% of which is grown by the 700 thousand small hold farmers. The characteristic Kenyan flavour of coffee is achieved by blending the two arabica varieties SL28 and SL34, which were originally bred by the Scott Laboratories. While SL34 is known for its excellent drought resistance qualities and its good yield, SL28 is highly appreciated for its delicate and complex Kenyan flavours. Most coffee producers in Kenya are “smallholders”. Each producer’s total volume might only be a few bags, thus the hundreds of farmers living in the same area are likely to be members of a Farmer Co-operative Societies (FCS). The factory Kiunyu belongs to the Karithathi Farmers Cooperative Society. The Karithathi FCS has two factories under its umbrella, Kiunyu and Kabingara. Kiunyu Coffee Factory is located within the Kirinyaga district of the Central province of Kenya, 1644 meters above the sea level. Mathew Nthiga is the current factory manager and he works with eight permanent staff members and 12 casual
workers during harvest time. Kirinyaga is known for its deep, fertile and well draining red volcanic soils, which are ideal for coffee production. The area experiences moderate bimodal rainfall, and temperatures here range from 13 to 24 °C year round while it undergoes a biennial production cycle with early harvest running from April to June and the late second harvest running from October to December. After harvesting, coffee cherry is delivered to the factory, where it undergoes a fully washed or wet processing method. Water is pumped from the Karithathi river to reservoir tanks for pulping and recirculation. After pulping, the coffee is fermented over night, before it is cleaned, soaked and spread out on raised beds for drying. To ensure that the processing is carried out efficiently, the factory has invested in a pulper, recirculation system and about 20 conditioning bins.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
photo by the CCS
Published on Dec 3, 2015
Kiunyu is a great example of the sweeter Kenyans showing some special taste we usually look for on the cupping table. It’s from 1640 meters...