+254 20 2664330 info@kencaffee.coop

 

GACHUIRO WET MILL

 

County: Nyeri County
Society: Kiama Farmers’ Cooperative Society Limited
No. of Farmers: Total: 360
Men: 236
Women: 124
Acreage Farmed: 100 Acres
Altitude: 1,690 m above sea level
Harvest Season: June-September (Fly crop)

October- January(Main crop)

Annual Rainfall Amount: 1,150mm
Annual Temperature Amount: 13-28°C
Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
Average Annual Cherry Production: 115,000KGs
Soil Type: Red volcanic soils.
Art of Production: The coffee is wet processed, where the fully ripe cherries are;

·         Pulped,

·         Fermented,

·         Washed,

Dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%.

The coffee is then delivered to the dry mill.

Grower’s Cultural History/ Profile: Most of the coffees from Nyeri develop and mature slowly producing extra hard beans.

This quality is also evident in the cup. This is why Nyeri is traditionally known as the heart of Kenya’s black gold coffee.

The main harvesting season is one which runs from October to December.

Processing Method: Wet processing
Drying Process: Dry milling after the parchment has dried
Milling Location: Sagana Coffee Mill
Moisture Level: 10.5%
Cup Report: At medium roast, Kenya’s Sharp citrus acidity is evident in the cup.

The Kiama cup has a full smooth body with well interacting tones of black currant, vanilla with nutty notes.

Availability: Available from January- May every year
F.O.B Location: Mombasa
Ex-Warehouse Location: Nairobi
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