Kenya Kigwandi Peaberry
About This Coffee
The Region
Tetu Sub-County was established in 1988 as a constituency in Nyeri County. It is an agricultural area which relies heavily on tea and coffee farming. It was home to Nobel laureate and environmentalist Wangari Maathai.
Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya.
The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidity, full body and ripe fruit flavours. Due to the cool temperatures at altitude, particularly at night time, coffees from Nyeri tend develop and mature slowly producing very dense, hard beans high in acidity and complexity.
The Process
The coffee is wet processed, where the fully ripe cherries are:
- Pulped
- Fermented for 12 - 48 hours (depending on climatic conditions)
- Washed
- Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.
The coffee is then delivered to the dry mill where it is rested in parchment for at least 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export.
- Subregion Tetu Sub-county, Nyeri County, Central Highlands
- Producer Type Washing Station
- Wet Mill Handege
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Batian, Ruiru 11, SL28, SL34
- Min Growing Altitude 1600m
- Max Growing Altitude 1800m
- Co-Op Mutheka
- On Sale No
- Top Lot No
- Price Per Kg €12.45
- Status Spot
- Coffee Grade KEN CA WA PB
- CTRM Contract Number P8003190-1
- Origin Kenya
- Warehouse Vollers Hamburg