Origin - Kenya

Region - Kabare, Nyeri County

Process - Washed

Producer - Kiamabara washing station & Mugaga Farmers Co-operative Society

Altitude - 1600-1900m

Variety - SL-28 & SL-34

Tasting notes - Blackberry, passion fruit, toffee

Kiamabara is a washing station located near Mt. Kenya National Park and the town of Kabare in Nyeri County. Established in 1995, it is one of two active washing stations – along with its sister factory Gatina – owned by the Mugaga Coffee Farmers’ Cooperative Society (FCS).

Kiambara receives coffee cherries from 910 of the Cooperative’s members, who grow coffee trees on nearby farms at 1600-1900m altitude. Farmers who deliver to Kiamabara have on average around a quarter of a hectare of coffee (around 200 trees), and grow the crop alongside macadamias, bananas, maize and beans. This diversified approach helps support both household livelihoods and soil health.

Coffee cherries delivered to Kiambara are hand-picked and processed on the same day. On arrival, cherries are carefully hand-sorted to remove under-ripe or damaged fruit, then pulped using a disc pulper to remove the skin and pulp.

The coffee is typically dry fermented overnight to break down the remaining mucilage, then washed in clean water. During washing, the parchment is graded by density in channels, helping separate higher-density coffee from lighter lots. After washing, the coffee is soaked for a further period before being transferred to drying beds to drain and then moved onto raised tables for sun-drying. Drying usually takes between one and two weeks, depending on weather conditions and volumes.

This coffee delivers juicy malic acidity with clean flavours of forest and tropical fruits backed by a toffee-like sweetness.