Origin: Kenya, Kangema, Muranga (exactly here)
Varietal: SL-28, Ruiru 11, Batian
Producer: Kanyenyaini Farmers Coop.
Taste notes: lemon verbena, black tea, pink grapefruit, plum
WHY WE LIKE IT
This batch has a classic Kenyan profile, but with notes of pink grapefruit, plum that set it apart from the rest, as well as a fresh touch of lemon verbena and black tea.
We recommend drinking it filtered, so that its bright, juicy acidity is enjoyable in a long drink.
We use 20 grams of ground coffee and 340 grams of final water at 93C. We make three pours. The first pour of 50 grams, wait 30 seconds and make two pours of 145 grams in a total time of 2' 30" / 3'.
Variables to take into account:
- METHOD: Kalita/V60
- GRINDER: EK43
- WATER: 70 ppm
Kanyenyaini FCS is a society of two wet benefits called Miroroma and Githiga.
The co-operative society was registered in 1953 and the main office is located at Miroroma wet mill, Githiga sub-location, Kangema, West sub-county, Muranga County. The society is about 10 kilometres from Kangema town and 125 km from Nairobi city.
The cooperative currently has 1,489 active members, of which 418 are women and 1,000 are men. The total number of coffee trees in Kanyenyaini fcs is 186,125. The Society is managed by five elected officers.
The executive authority of the company rests with the five elected members of the executive committee. The management committee oversees the day-to-day operations, makes strategic decisions and reports to the farmers at the Annual General Meeting and Extraordinary General Meetings. The managing secretary is responsible for the day-to-day management and administrative activities of the society. The company has a staff of 13 permanent employees and an average of 54 temporary employees.
VARIETY AND PROCESS
Miroroma farmers practice selective hand picking of ripe red cherries and wet processing, Kanyenyaini Fcs Ltd. The cherries thus harvested are delivered for pulping to the wet mill on the same day. After pulping, the pulped berries are fermented to remove mucilage for 16-18 hours, then washed and sorted. The parchment is dried in the sun to a moisture content of 10,5-11,5 %. The dried parchment is then dehulled, sorted, bagged and marketed by Sustainable Management Services Ltd.