In the cup: Classic kenyan flavour tones of blackcurrant and elegant floral notes. Crisp notes of rhubarb and passionfruit with a hint of pomelo.

Cupping Score: 88

Mouthfeel: Layered, elegant. 

Variety: SL28, SL34, Ruiru 11

Process: Fully Washed

Producer: Kiganjo Factory

Altitude: 1600 - 1800 meters above sea level

Region: Kiambu

Background:  

The Thiririka Farmers Cooperative Society (FCS) has three factories: Githembe, Kiganjo and Ndundu. At Githembe the coffee is only pulped and washed, and then transported to Kiganjo for drying. Githembe has around 1500 active farmers, growing SL 28, SL 34, and Batian. The soil is clay loam. Harvest is October to December, and shipping March to April. Annual production is 4100 bags (60 kg).

Processing:

The processing techniques are consistent on all the three factories. The cherries are sorted before being pulped. After pulping and being fermented for 12-14 hours, the parchment is separated into P1, P2, P3, P lights and pods. The P1 is left in the soaking tank being taken for drying. The drying takes between 7-14 days