Kenya Kirinyaga AA (200g)

Kenya Kirinyaga AA (200g)


Juicy and lingering. Toffee, raspberry, lime, lemon zest and mango in the aromas and flavor. Juicy bright acidity. Smooth and delicate at the same time. The sweet tart finish resonates with lemon zest, jasmine and black currant.

1600-1800 m

SL28 & SL34





Farmers selectively handpick ripe cherry and deliver it directly to their local washing stations, or factory, as they are known in Kenya. Cherry is hand sorted at intake and damaged, overripes and underripes are removed before pulping.


The factory is located in the borders of Embu and Kirinyaga Counties, about 190km North East of Nairobi, on the southern slopes of Mount Kenya.

Nearly 55,000 active smallholder farmers are organized in 16 different Cooperative Societies in Kirinyaga County and together they produce just over 72% of all coffee in the region. Farmers take ripe cherries to be processed in centralized wet mills, where they are pulped, fermented overnight, washed and sun dried in elevated tables.

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This coffee arrived to our Roastery via ifest. Fest coffee Mission is aCompany that provides only direct trade green coffee from farms in Central andSouth America. They represent more than 200 farms from Guatemala, El Salvador,Honduras, Nicaragua, Costa Rica, Papua New Guinea, Colombia and Ethiopia. Theypay considerable attention to the natural way of coffee processing, as well asto the experimental aerobic and anaerobic types of fermentation. Collaborationwith them started 2018.

About Kirinyaga



ALTITUDE:1600-1800 m


ARRIVED IN:30 kg Vacuum packed


AROMA:Lemon zest, Lavender

FLAVOR:Black currant, Toffee


FINISH:Jasmine, Lime

Processing Techniques

Cherry is pulped and then dry fermented from 16 to 26 hours. Following fermentation, coffee is washed in clean water and graded. Then, parchment is soaked for 12 to 48 hours, with replacements of clean water every 5 hours. Finally, parchment is spread to dry in the sun on raised drying beds. Parchment dries for 7 to 15 days. Throughout the drying process, parchment is frequently turned to promote even drying and covered during the hottest part of the day to maintain steady temperatures. Employees also inspect drying parchment and remove any damaged or discolored beans.