Coop : Baragwi F.C.S. Region : Kirinyaga Altitude : 1,600–1,800 masl Process : Fully Washed Variety : SL 28, SL 34, Batian, Ruiru 11
Grade : AB Q Score: 87
** Vacuum Packed**
Aroma: Raspberry, candy floss. Tropical on break Cup: Complex, stone fruit dominant with a winey dimension. Cooked apple and citrus come through as the coffee cools.
Nyanja is located in the Kirinyaga county and is one of Baragwi FCS ‘s twelve washing stations. It counts 1,330 members who produce about 2,200 bags per year.
The region’s soil is mostly made of clay loam and is sits on the southern slopes of Mount Kenya. The flowering takes place between February and April and the harvest between October and January.
The Baragwi FCS is the biggest society in Kenya. They operate 12 washing stations and have over 15,000 members. They have implemented thorough processing methods and strict quality control in all the washing stations.
In an effort to share knowledge and to ensure consistent quality throughout the cooperative, the washing station managers rotate and go to a different washing station every two years.
Each washing station is has laid tiles in fermentation tanks and washing channels to get the cleanest possible coffee. They are now in the process of replacing the wooden drying tables with more durable metal ones.
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.