Origin - Kenya

Region - Embu County

Process - Washed

Producer -Kathangariri washing station, Muramuki Farmers' Cooperative Society

Altitude - 1500m

Variety - SL28, SL34

Tasting notes - Blackcurrant, raisin, apricot

Situated in the shadow of the mighty Mt Kenya, Kathangariri Coffee Factory has developed a reputation for producing some of the best quality coffees in Kenya. Several hundred growers supply their coffee cherry to the factory, which is where the coffee is sorted, pulped and washed before being dried on raised beds.

Coffee is grown on small farms in rich, red volcanic soil, and is one of the few cash crops for farmers in the region. It is a vital source of income that allows the growers access to better education, fresh water and electricity.

The region of Embu is located in the South Eastern foothills of Mount Kenya, the highest mountain in the country and second highest in Africa after Kilimanjaro. The extinct volcano forms the backdrop for much of the surrounding country, as well as contributing to the soil fertility and cool air which allows Kenyan coffees to develop such excellence in the cup.

Bordering Kirinyaga county to the west, Embu is one of Kenya’s traditional coffee growing regions. Agriculture represents the largest sector of the local economy, with specialty coffee playing a significant role as a cash crop alongside tea and macadamia nuts.

The coffee cherries are hand sorted for unripes and overripes by the farmers before they go into production. The pulp is removed and the coffee is fermented for 24-36 hour under close shade depending on climate temperatures.

After fermentation the coffees are washed and again graded by density in washing channels. They are then taken to the drying tables where they will be sun dried on raised beds for 12 to 20 days (this time depends on weather conditions). Coffees are covered in plastic during midday and at night to protect the beans from night moisture and rains.