Producer and Region

Kiri Factory is managed by the Ngiriambu Farmers Cooperative Society in Kirinyaga County, Kenya. Nestled near Kianyaga town at 1,450 meters above sea level, the factory processes cherries from around 950 smallholder farmers, many of whom cultivate SL 28, SL 34, Batian, and Ruiru 11 on farms smaller than 1 hectare. The red volcanic soil and ideal climate conditions contribute to the coffee’s distinct character.

Cultivation and Processing

The farmers follow traditional agronomic practices, benefiting from high annual rainfall (around 1400mm) and an average temperature of 20.5°C. The cherries are hand-sorted before pulping, then fermented overnight to develop complexity. After fermentation, the coffee is washed and classified by density before being dried on raised beds for 8–14 days. The drying process is carefully monitored to ensure consistency and quality.

Farmers typically collect the coffee pulp after processing, mix it with cow manure, and use it as organic fertilizer to enrich soil health and sustain future harvests.

Flavour

A layered profile of blackberry, rhubarb, and thyme, balanced by molasses sweetness. Dense yet juicy, with a structured mouthfeel and bright, berry-like acidity. A clear expression of Kenya’s terroir.