Notes of sweet blackberry and juicy cranberry are rounded out beautifully by hints of black tea in this field blend from Nyeri county.
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Producer Kiamabara Factory
Region Nyeri, Kenya
Varieties Batian, SL-34, Ruiru 11, SL-34
Altitude 1600 masl
Kiamabara which translates to “many roads”, is a factory that sits in an area of Nyeri, near Karatina town that is replete with crossroads. Kiamabara is one of five factory members of the Mugaga Farmers Cooperative Society. Mugaga runs a number of initiatives for its members, including providing fertilizers and pre-financing options to help pay for production inputs and school fees. The factory itself serves about 900 smallholder farmers who deliver their cherries for the excellent processing that Kiamabara is known for. On arrival, cherries are stringently sorted by hand before being de-pulped, graded and sorted. After initial fermentation, the coffee is washed and then soaked with clean water from the Kirigu river before going on to be dried for 21 days on raised beds.
The world famous coffee growing region of Nyeri sits on the South-Western slopes of Mount Kenya and derives its name of the Masaai word for red - Nyiro - in reference to the region's red volcanic soil.
SL28 and SL34 are the most sought after coffee varieties in Kenya, and in consuming countries have essentially become synonymous with quality Kenyan coffee. In recent years, we have been seeing more Kenyan offerings include the hybrid Ruiru 11 and Batian varieties. These hybrids are more resistant to Coffee Berry Disease and Coffee Leaf Rust than the traditional SL varieties while still retaining high quality potential, making them an important bulwark for producers against the devastating economic effects of crop disease.
Fermented for 16-24 hours followed by a 16-18 hour secondary soak and 21 days of drying time on raised beds.