About the coffee
- Cupping notes: Bright acidity, good body, very sweet, with notes of tangerine, red apple, and grape.
- Cultivation: Grown in red volcanic soil in the highlands northeast of Mt. Kenya
- Tree type: Batian, Kenya SL-28, Kenya SL-34
- Altitude: 5,800 feet
- Preparation: Fully Washed, Kenya-style raised drying beds
About the people who grow it
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Kenya occupies a special place in the heart of gourmet coffee lovers the world over. Straddling the equator, the production areas benefit from high altitudes and rich volcanic soils, and are blessed with a coffee culture and system which promotes and rewards quality. Kenyan coffees are sought as both a single origin offering, as well as a quality-improving blend component.
This outstanding lot of Kenya AA coffee comes from the Kianjuri Cooperative Coffee Farmers Ltd, established in the 1970s. The cooperative consists of 900 small-scale farmers, and is based in Meru Town, Kenya. These farmers produced this lot from their specialty coffee farms, averaging 3 acres per farmer, located 5,800 feet above sea level. They grow Kenya SL-28 and SL-34 cultivars (Bourbon hybrids), as well as a composite cultivar called Batian.
The name Kianjuri originates from the area this cooperative is located, North Imenti, Meru County on the northeastern side of Mt. Kenya. Kianjuri is managed by an elected board of directors and the day to day operations are run by a mill manager. The manager is in charge of member registration, record keeping and processing of the cherries after they are delivered to the mill (“factory”). Coffee from the Kianjuri farms are often recognized for their floral, tangerine and vanilla characteristics.
This outstanding lot of Kenya AA coffee comes from the Kianjuri Cooperative Coffee Farmers Ltd, established in the 1970s. The cooperative consists of 900 small-scale farmers, and is based in Meru Town, Kenya. These farmers produced this lot from their specialty coffee farms, averaging 3 acres per farmer, located 5,800 feet above sea level. They grow Kenya SL-28 and SL-34 cultivars (Bourbon hybrids), as well as a composite cultivar called Batian.
The name Kianjuri originates from the area this cooperative is located, North Imenti, Meru County on the northeastern side of Mt. Kenya. Kianjuri is managed by an elected board of directors and the day to day operations are run by a mill manager. The manager is in charge of member registration, record keeping and processing of the cherries after they are delivered to the mill (“factory”). Coffee from the Kianjuri farms are often recognized for their floral, tangerine and vanilla characteristics.