COFFEE DATA
Quality score: 89.50
Variety: Batian, SL-28, SL-34, Ruiru 11
Processing: Washed
Region: North Imenti, Meru County
Harvest: February – April
Altitude: 1800 m
Farm: Meru County Smallholders
Producer: Kianjuri Farmers Cooperative
RECOMMENDED RECIPE
Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.
THE PRODUCER
Small producers Meru County
Meru County is home to the Ameru people, who have a rich history and tradition of growing coffee, which is done on small plantations, often less than one or two hectares each. As soon as the coffee is picked, the farmers immediately take it to the washing station for processing, so each day's batch can come from several dozen farmers.
Kianjuri Farmers Cooperative
Kianjuri Cooperative Coffee Farmers Ltd, established in the 1970s, is made up of around 900 smallholder farmers and is managed by an elected board of directors who oversee the day-to-day operations through a factory manager who is responsible for registering members, maintaining records and processing the coffee after delivery to the factory. The farms are located in Meru County, Kenya, around Kianjuri, on the north-eastern slope of Mount Kenya, at altitudes of around 1,800 metres above sea level.
THE NATION
Kenya
Kenya is Africa's largest coffee producer, with the industry accounting for about 20% of the country's exports. Coffee, introduced to the country in 1893, is grown in the central and western parts of the country at altitudes between 1,200 and 2,100 metres above sea level, on fertile, clayey and well-drained soils. The total area used for coffee cultivation is estimated at 160,000 hectares. In the production areas, the summer and spring climate is very similar to that of Europe, with a temperature range of no more than 19°C and rainfall well distributed throughout the year. These conditions make most of Kenya's districts unique in the world for coffee cultivation. The country enjoys two flowerings each year, the first just after the onset of the rains in March/April and the second in October, but in most districts the main crop matures from October to December. The Kenyan coffee industry is regulated and guaranteed by the Kenya Coffee Board, the body that imposes and verifies the application of strict quality standards. Kenyan coffee is known for its unique aromatic profile, characterized by fruity aromas and soft acidity, which make each tasting an inimitable experience.
THE REGION
Meru County
The county, which covers an area of approximately 7,000 square kilometers along the eastern side of Mount Kenya, enjoys a microclimate that favors agriculture, the main activity in the area, allowing the production of quality tea and tobacco. But it is above all coffee that, grown at an altitude of between 1,350 and 1,950 meters above sea level, manages to reach very high levels of quality thanks to the fertile volcanic soils and abundant rainfall which, combined with the experience and passion of the farmers, contribute to the exceptional quality of the coffee produced. Cultivation in Meru County dates back to the early 20th century, when the British colonial government introduced the cultivation of the coffee plant; but it was only from the 1950s that the Ameru people embraced coffee cultivation as a primary economic activity, over time establishing the county as a production area of Specialty Coffees and earning numerous awards for its unique and high-quality beans, sought after by coffee enthusiasts around the world.
CULTIVAR
Batian
Batian is a composite variety, the result of a cross between the Typica and Bourbon varieties; resistant to leaf rust and the most common diseases, the cultivar was introduced in Kenya in 2010.
SL 28
Among the best known and most appreciated African varieties, SL 28, widespread in Kenya since the 1930s, is suitable for medium-high altitudes, shows resistance to drought but is susceptible to the main coffee diseases.
SL 34
The cultivar, originally selected in Kenya in the late 1930s at Scott Agricultural Laboratories, is adapted to high altitude areas with good rainfall and features plants with dark bronze shoot tips alternating with green-tipped stumps.
Ruiru 11
The cultivar is a high-yielding variety, planted in Kenya to allow for more intensive coffee production, with fewer losses due to disease and pests, while maintaining high quality standards.
THE PRODUCTION PROCESS
Harvesting the drupes
The coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.
Peel and pulp removal
The first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.
Soaking
The beans are then sent to soaking tanks where they remain under water for another 48 hours. This process increases the proteins and amino acids, which in turn increases the complexity of the acidity. After soaking, the coffee is left to drain for 1-2 hours
Drying
The coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%.
Packaging and moisture reduction
After drying, the coffees will be packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the percentage of humidity thus avoiding the risk of mold formation during sea transport.
Decortication
Once the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.
