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Kiriti

Kiriti

Red Grapefruit, Herbal, Jammy, Milk Chocolate

$24.00

This jammy coffee from Muranga County, Kenya features an enlightened acidity with herbal overtones carrying throughout the cup. A great coffee to accompany the waning summer days and welcome the first signs of fall.

COFFEE DEETS

CONTINENT: Africa
COUNTRY: Kenya
REGION: Muranga County
VARIETAL: SL34, SL28, Ruiru 11, Batian
FARM: 727 producers around the Gondo factory
PROCESS: Washed
ALTITUDE: 1900 masl

BREW THIS

This coffee is best enjoyed black as a filter coffee or espresso. The only exception we might try would be an espresso with steamed milk. Otherwise the higher acidity just doesn't *always* play nicely with this coffee.

Larger brew ratios of (17:1) for more fruit and complex layers, and tighter brew ratios (16:1) for a more herbaceous and jammy cup.

ABOUT THE FARM

Western Muranga County runs directly into the upland Aberdare Mountain range on rich red volcanic soil ideal for producing some of Kenya’s best coffees. The Aberdare range contributes significant climate influence over this part of Muranga, keeping the vegetation cooler and well-respirated. Coffees from Gondo factory tend to be rich and tangy, with syrupy texture and tart stone fruit notes. Individual farmers in these fertile foothills average 250 coffee trees each, and half-acre plots per family.

The Gondo processing station, is one of three sites managed by the New Kiriti Farmers’ Cooperative Society (FCS). New Kiriti has 2,469 farmer members across the three factories, 727 of which deliver cherry to Gondo. Kenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride.

At Gondo, cherry is hand-sorted for ripeness and floated for density before being accepted and depulped each day. After the coffee is washed, it’s soaked in fresh water for long periods of time to stop sugar fermentation and clean the parchment. The coffee is dried over a period of two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying.