PRODUCER KIRU FARMERS COOPERATIVE SOCIETY
VARIETY SL-28 & SL-34 (AB)
ELEVATION 1700 masl
TASTE pomegranate, blackberry, nectarine
RECOMMENDED BREW METHOD
Located in the Kagumoini region, on the path from Nairobi to Mount Kenya National Park, Kiru Farmers Cooperative Society manages 4 processing stations including: Kora, Kamagogo, Diara and Kiruru. Collectively there are 3.500 farmers actively producing coffee. This micro lot of 30 bags was processed at Kora Factory wet mill. Soil composition consist of red volcanic soil which is rich in minerals and optimum for coffee production. This allows for farmers to produce multiple varietals including SL28, SL34, Ruiru 11 and Batian.
The long term goal of the Kiru Cooperative is to increase coffee productivity through farmer training, input access, agricultural practice seminars and sustainable farming techniques which are reviewed each year. Kiru bring in experts from the national coffee board every year to oversee and assist with improvements.
The farmers hand sort coffee cherries to remove any defects such as over ripe, under ripe and damaged cherries before they go into the wet mill. In the wet mill, pulp is removed and the coffee is fermented for 24-36 hours under shade. After fermentation, the coffees are washed and again graded by density in washing channels. They are then taken to the raised drying tables where they will be sun dried for up to 20 days on African coffee drying beds.
Through pre-financing that they receive, farmers from Kora Factory are given advances for school fees and farm inputs. The factory manager is trained each year by CMS and an agronomist from the Ministry of Agriculture also make trips to Factories throughout the year to ensure that new techniques are being implemented.