Kiawamururu - Wholesale

B......

SCA Score: 87.5

PROCESSING: Washed
VARIETAL: Batian, Ruiru 11, SL 28, SL34
ALTITUDE: 1750 MASL
FARM: Kiawamururu factory
REGION: Nyeri

About this coffee

Kiawamururu factory lies at an altitude of 1750 MASL, on the fértile foothills of Mt. Kenya, and the aberdare ranges slope. Rich volcanic soils and cool mountain climate naturally encourage the slow maturation of cherries, resulting in sweet, dense benas. Carefully cultivated and expertly processed, this fully washed AA lot reveals Bright grape and rhubarb notes, rounded out by a warm, conforting chocolate finish.

Cultivation

 Located at na altitude of 1750 MASL, smallhoolder farmers in the region benefit from a cool mountainous climate, and fertile volcanic soil. These factos are crucial: they promote an ideal environment that slows the development of the coffee cherry, allowing complex sugars and acids to accumulate, resulting in Bright, winey citrous-forward flavors that Kenyan coffee is famous for.

Harvest and post-harvest

Smallholder farmers handpick ripe coffee cherries and deliver them to the Kiawamururu factory, where the cherries are sorted, pulped, and fermented for 12–24 hours. The coffee is then soaked in clean water for 24 hours, a practice that was originally used to manage limited drying space but is now believed to improve cup quality by producing a cleaner, brighter flavor. After soaking, the coffee is dried on raised beds in covered greenhouses for 7–21 days, with careful raking and protection from heat and moisture to ensure even drying. Once fully dried, the coffee is milled, bagged and prepared for export.