Details & Tasting Notes

Variety: SL-28, SL-34, Ruiru 11
Country: Kenya
Region: Murang’a County
Farm / Factory: Kirimahiga Factory, New Kiriti FCS Cooperative
Process: Washed
Altitude: 1,300–1,900 MASL
Roast Level: Light

This is our first year working with the Kirimahiga AB lot, and it delivers everything we love about classic Kenyan coffee. Bright, juicy, and expressive, this coffee showcases vibrant stone fruit acidity, sparkling citrus, and elegant florals—an excellent introduction to Murang’a’s dynamic cup profiles.

Kirimahiga Factory is one of three standout washing stations that make up the New Kiriti Farmers Cooperative Society (FCS). Established in 1988, the cooperative brings together generations of smallholder farmers united by a shared focus on quality and consistency.

Today, Kirimahiga serves 1,595 registered farmers, most of whom cultivate coffee on small family plots. Their collective experience, combined with centralized processing and quality control, allows Kirimahiga to produce coffees that consistently represent the best of the region.

Ripe cherries are carefully selected and de-pulped using a disc pulping machine to remove the skin and fruit. After pulping, the coffee is graded and fermented for 16–24 hours, allowing acidity and sweetness to develop.

Once fermentation is complete, the parchment is thoroughly washed and passed through grading channels before undergoing a second soaking stage in fresh stream water for 16–18 hours. Finally, the coffee is sun-dried on raised beds for up to 21 days, ensuring even drying and excellent clarity in the cup.

The cup is bright, juicy, and refreshing. Zesty lime and tangerine acidity leads the profile, followed by a layered sweetness reminiscent of pomegranate and blackberry. As it cools, delicate florals lift the finish, adding elegance and balance. The result is a vibrant Kenyan coffee with lively acidity, clear structure, and a clean, lingering finish.