Altitude: 1700-1900 MASL
Variety: SL-34, SL-28, Ruiru 11, Batian
Fermentation: 16-24 hours
Drying Method: Drying beds, 21 days
Owned by the Murue FCS, the Kianyangi factory receives ripe cherries from 750 different
smallholder farmers in the Embu region. The coffees are graded by density twice: before going
into fermentation, and prior to being washed and soaked under clean water from the Gatomboya
stream. The rich volcanic soil and ideal growing conditions here is what makes this coffee
unique for its high quality acidity and intense sweetness.
This coffee has deeper purple fruit notes of Black Currant and Blackberry, and a desserty-note of Key Lime Pie!