Kiandu AA - Kenya

CITRUS, CURRANT

WHERE AND WHO

This coffee lot is produced by Muteka FCS, a small cooperative of micro coffee producers in the Nyeri county of Kenya. The strategic location of the cooperative, enclosed to the east by the Aberdare mountain range and to the west by Mount Kenya, creates a perfect microclimate that, combined with the volcanic origin of the soil, is ideal for the growth of coffee plants. This cooperative, founded in 2004, has more than 6,000 active producers with very small plots of land.

FROM THE CHERRY TO THE BEAN

Once the manual harvesting process is completed, the cherries are transported to the washing station where they undergo further selection to remove damaged cherries, foreign materials, and to ensure uniformity in the harvest. This is followed by the pulping process and a short fermentation of 16-24 hours. The cherries are then washed again to eliminate any residual mucilage. Drying occurs naturally on raised shaded beds and lasts for a period between 10 and 18 days, depending on climatic conditions.

ABOUT THE VARIETY

SL34&SL28

Both the varieties have a very good cup potential, but very susceptible to coffee berry diseases. Originally both of them were selected in Kenya by the Scott Agricultural Laboratories in the late 1930s. The SL28 is Bourbon – related and was considered the best breeding selection of the time because is drought resistant. SL34, instead, is Typica – related and is adopted in areas with good rainfall. Both of the variety express their best potential at 1200 meters above the sea or superior altitude.