|Cultivar||SL28, SL34 and Ruiru 11|
|Harvest||September - December|
Expect notes of raspberries, blackcurrants, and blackberries.
Recommended for filter.
Originating in the era of the great coffee unions of the 1950’s, the Kianjiru mill is one of the twelve members of the Baragwi Cooperative Society. Located in Kirinyaga, only a few miles from Mountain Kenya, thousands of smallholder producers use the same cultivars to create coffee lots which are then processed together at Kianjiru.
Margaret Myeri Melambri is an expert in coffee processing with Kianjiru the latest in a long line of mills she has brought to international attention. She is an expert in the traditional Kenyan coffee processing that consists of taking the coffee cherry, pulping it and letting it soak for 24 hours to develop amino acids in the coffee bean before sun drying slowly on raised beds.
The processing technique used in Kianjiru, enables it to capture Kenyan coffee tasting profile. Deep tartaric acid engraved in this profile gives notes like that of a heavy red wine. The coffees “wineyness” is balanced out by the collection of berry flavours it contains. The sweet raspberry flavour complements blackcurrant and blackberries to form a highly juicy body.