Our first main-harvest Kenya comes from the famed Kirinyaga region. This is Regalia's first time purchasing from the famed Kiamutira wetmill: we're looking at peach-like fruit quality, orange zest, and mountain honey sweetness.
Kiamutira wetmill (or factory) was established in 1995 and currently had 355 members. It is operated by Mutira Farmer Co-operative Society which covers the region around Mutira and Kanyekiini - around 70 miles from Nairobi. Kiamutira - managed by Paul Ngari - is situated at 1,570masl and serves smallholder farmers in the local villages. The farmers typically have a small amount of land and cultivate the varieties of SL34, Ruiru 11 and Batian. As part of their membership, the co-operative provides training, credit & financial services, and inputs such as fertilizer to increase yield and plant health.
The coffee is wet processed, whereby fully ripe cherries are:
- - Pulped
- - Fermented in water for 12 - 48 hours (depending on climatic conditions)
- - Washed and graded in clean water channels
- - Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.
The coffee is then taken to a central dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export from Mombasa.
Region Kirinyaga, Kenya
Altitude 1500 - 1900 MASL
Varietal Baitan, Ruiru 11