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Kerugoya AB
Kirinyaga is a county of the former central province of Kenya. Like most counties in the Mt. Kenya region, agriculture is the main economic activity in Kirinyaga County.
This coffee is sourced from 480 producers in the town of Kerugoya, Kirinyaga. After the cherries are collected, they are meticulously hand-sorted, depulped, and fermented overnight at the Kerugoya Coffee Factory to remove the mucilage. The seeds are then sorted again into grades, and dried for 10-20 days. The cherry skins left from depulping are distributed back to the producers to be mixed with manure and become fertilizer.
The resulting cup reminds us of brown sugar, caramel, and red curant.
This coffee is sourced from 480 producers in the town of Kerugoya, Kirinyaga. After the cherries are collected, they are meticulously hand-sorted, depulped, and fermented overnight at the Kerugoya Coffee Factory to remove the mucilage. The seeds are then sorted again into grades, and dried for 10-20 days. The cherry skins left from depulping are distributed back to the producers to be mixed with manure and become fertilizer.
The resulting cup reminds us of brown sugar, caramel, and red curant.
Kirinyaga is a county of the former central province of Kenya. Like most counties in the Mt. Kenya region, agriculture is the main economic activity in Kirinyaga County.
This coffee is sourced from 480 producers in the town of Kerugoya, Kirinyaga. After the cherries are collected, they are meticulously hand-sorted, depulped, and fermented overnight at the Kerugoya Coffee Factory to remove the mucilage. The seeds are then sorted again into grades, and dried for 10-20 days. The cherry skins left from depulping are distributed back to the producers to be mixed with manure and become fertilizer.
The resulting cup reminds us of brown sugar, caramel, and red curant.
This coffee is sourced from 480 producers in the town of Kerugoya, Kirinyaga. After the cherries are collected, they are meticulously hand-sorted, depulped, and fermented overnight at the Kerugoya Coffee Factory to remove the mucilage. The seeds are then sorted again into grades, and dried for 10-20 days. The cherry skins left from depulping are distributed back to the producers to be mixed with manure and become fertilizer.
The resulting cup reminds us of brown sugar, caramel, and red curant.
Coffee origin
Country
Kenya
Region
Kirinyaga
Variety
various
Altitude
1800 - 2100 m
Farm
480 producers
Producer
Kerugoya Factory
Process
washed
Tastes like
🍯
brown sugar
🍮
caramel
🍒
red currant
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