Kenya Kibirigwi Kiangai

Kooperativenkaffee, Microlot

Kibirigwi was created in 1953 together with the society. Today, the FCS operates 8 factories. The water used for the processing comes from the Kibirigwi river, which is 50m from the factory. The cherries are sorted and floated before being pulped. The parchment is then fermented overnight, before being washed and graded into P1, P2, P3, P lights and pods. After that, it is dried on the drying tables for 8-14 days. In order to educate their members, the society has employed an agronomist. They also produce over 200,000 seedlings per year as well as distribute manure. All the fermentation tanks as well as the washing channels have been covered with tiled to produce better and more consistent quality.

Land: Kenya
Region: Kirinyaga
Farm: 1.141 farmers
Höhenlage: 1.600-1.800 masl
Washing Station: Kiangai
Kooperative: Kibirigwi Farmers Cooperative Society
See fact sheet

Coffees

This coffee has a vibrant acidity, a velvet body and flavors of toffee, black tea and red currant.

Red Currant Toffy Schwarzer Tee
Varietät: Batian, Ruiru 11, SL 28, SL 34
Verarbeitung: Gewaschen
Grade: AA TOP
Körper: Velvety
Säure: Vibrant
Kibirigwi-1 Kibirigwi-2 Kibirigwi-3 Kibirigwi-4 Kibirigwi-5