Kenya Ngiriama Kiandu
Region: Ngiriama, Nyeri, Kenya
Varietal: SL-28, SL-34, Batian, Ruiru
Processing: Wet-process: 72 hour "Kenya-style," and dried on raised beds
Tasting notes: Syrupy body, refreshing acidity, candied citrus, raw honey
Most farmers in Kenya are smallholders who produce enough cherry for just a few bags. Washing stations in Kenya are often called “factories.” The Kiandu factory serves 1524 producers and was formed in 1970. Since 2011, Kiandu became a society of its own with members also growing corn, beans, and sweet potatoes. Members have access to pre-financed services such as medical, school, and farm input. Located near the base of Mount Kenya; the fertile soil and freshwater streams fill the landscape. While terroir is ideal, most would agree the cup quality comes from a notable commitment to processing cherry. The entire process is often referred to as the “72-hour” process (a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit). Flavors range from dark fruit to refreshing citrus, from raw honey to dark muscovado sugar, and from a syrupy mouthfeel to a mouthfeel of fresh cream.