Coop : Mugaga F.C.S. Region : Nyeri Altitude : 1,600–1,800 masl Process : Fully Washed Variety : SL 28, SL 34, Batian, Ruiru 11
Grade : AA Q Score: 88
** Vacuum Packed**
Aroma: Floral, stone fruit. Intense tropical on break Cup: Complex acidity, high body, rounded, excellent structure.
Delicious notes of ripe mango, apricot and floral.
Kiamabara is located at the heart of the Nyeri district and is one of Mugaga FCS’ s five washing stations. It counts 1,500 members who produce around 1,700 bags per year. Most of the farmers delivering coffee cherries to Kiamabara grow SL28 and SL34 varieties.
The region’s soil is mostly clay loam and stretches all the way to the forests at the foot of Mount Kenya. The flowering happens between February and April and the harvest takes place between October and January.
The name Kiamabara means “many roads”, as the washing station is located in a central area where many roads come crossing. The washing station uses the water from the nearby Kirigu river to process the coffee.
The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights.
The last stage is the drying, done on African raised beds, which takes between 9 and 15 days.