THE GRAINS

Producer: Small producers from Kirinyaga

Car Wash Station: Kiri Coffee Factory

Origin: Lirinyaga
Process: Washing
Variety: Ruiru 11 - SL 28 - SL 34 - Batian

Altitude: 1,450 meters above sea level
Tasting notes: Honey fragrance. On the palate, it's a coffee reminiscent of caramel and amaretto. Very sweet coffee with a creamy texture and vibrant acidity.

LOT HISTORY

Kiri was founded in 1997 and occupies a 5-acre site serving the villages of Gitumbi, Kirunyuini, Kerere, and Kaboia. It is currently affiliated with the Ngiriambu Farmers Co-operative Society Ltd and houses the society's headquarters.

Kiri Coffee Factory is located in the central province, in Kirinyaga County, in the Njukiini village of the Gichugu Division, near the city of Kianyaga. It currently has 1,400 members, of whom 1,200 are active farmers and 200 are inactive.

The factory is located at an altitude of approximately 1,450 meters above sea level, in a region with red soils. The area experiences moderate bimodal rainfall of about 1,200 mm annually, with temperatures ranging from 13 to 25 degrees Celsius. The longer rainy season occurs between March and May, while the shorter rainy season occurs between October and December.

The Kiri coffee factory is run by a director who oversees all factory activities. Along with other staff members, he performs tasks such as weighing, selecting, and classifying the coffee, paying the farmers, and addressing their complaints.

The members affiliated with the factory carry out all the agronomic activities associated with coffee production, that is, they source coffee from the Coffee Research Station and plant it following the stipulated guidelines.

After pulping, the coffee is fermented overnight to break down the sugars, before traveling through channels to the soaking tank, where the coffee is carefully cleaned, soaked, and spread out on raised drying tables.

The drying time on the tables depends on the weather, ambient temperature, and the total production volume being processed. Drying can last between 7 and 15 days in total. Throughout the entire drying process, continuous sorting and manual turning of the parchment are performed.

THE IMPORTER

Thanks to Mateo, Xorxios shares this batch from Kenya, one of our most cherished origins, with which we won the Spain Roaster Championship in 2023. Mateo's dedication helps us offer high-quality, flawless coffees that shine on the table from the very first sip.

THE RECIPE

We offer these guidelines to help you develop a recipe, but keep in mind that it may change depending on the equipment you use, the mill, and the water.*

FILTER:

IN 15 grams of coffee
OUT 255 ml in cup

Fine Grinding

45-second pre-infusion: 75 grams of water

2 pours of 105 grams each.

Time between vertigo 30 seconds.

Average Flow

Water temperature: 93 degrees.