KIAMBUI - KENYA

Gardelli

KIAMBUI - KENYA - Shot
  • 6.000 KD

QUALITY SCORE 90.50 (SCA cup protocol)

Blackcurrant / Pink Grapefruit / Cranberry / Honey

suggested for espresso and filter

 

 

Technical detail

Several small farmers      Kenya           
Producer              Country
   Kirinyaga               1550 mt
    Terroir               Elevation

 

         Post soak (washed)    SL28 & SL34            
 Fermentation        Cultivar    

 

November 16            June 17 
   Picked in            Landed in

 

           7500 kg               Vacuum pack  
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

This is our second Kenya offer of the season, replacing the outstanding Gathaithi.
Kiambui Coffee Factory is located in the Central Province of the Kirinyaga District and it was established in the 1970s and rests on a 4 acre piece of land, which serves the Kiambui villages. Kiambui is managed by Mathew Nyange, with 6 permanent members of staff and several casual members.
The coffee station is affiliated to the Kanjuu Farmers Co-operative Ltd and its membership currently stands at 1,000 of which 800 are active farmers and 200 are inactive farmers.
The station has begun to undertake initiatives to protect the environment, which has included 3 waste water soak pits, that allow for the water to soak back into the soil. The surrounding environment is mostly made up of indigenous trees, which are well protected by the community.
The affiliate members of the station carry out all agronomic activities associated with coffee production i.e they source coffee from the Coffee Research Station and plant it according to the stipulated guidelines. The field work carried out involves weeding, pruning, spraying and application of fertiliser, mulching and technical advice.

THE FERMENTATION PROCESS
After harvesting the coffee is delivered to the factory and undergoes the wet processing method, water is pumped from River Kii to the reservoir tanks for pulping and recirculation.  After pulping the coffee is stored overnight, washed, soaked and spread on the drying on tables.  The parchment is then frequently turned on the drying tables, sorted and then stored whilst it awaits delivery to the millers.  To ensure that the processing is carried out efficiently the station has invested in a pulper, a recirculation system and about 10 conditioning bins.

THE VARIETY
SL28 was bred by Scott Laboratories in 1931 from Tanganyika D.R, and has become very popular throughout Kenya and is recognised as a variety of exceptional cup quality. It has wide leaves with coppery tips. Beans are wide and productivity comparatively low. Though it is not substantiated that we can find, some sources claim that Scott Labs crossed mutations of French Mission, Mocha and Yemen Typica to produce the SL 28 variety. No matter the exact genetic composition, almost certainly their original goal was to create a plant with high quality, reasonable productivity and great drought resistance.
SL 34 is a mutation of French Mission, originating from the plantation of Loresho in Kabete, SL 34 has wide leaves with bronzy tips. It is widely grown throughout Kenya. SL 34 is valued for its high productivity in different climate conditions and great height ranges. It is also claimed to be resistant towards draught and strong rainfall.

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