Kenya Kiaguthu

Tasting Notes: Hibiscus, Mandarin, Butterscotch

Kenya Nyeri Kiaguthu is produced by the Othaya Farmers Cooperative on the southeastern slopes of the Aberdares mountain range in Nyeri, Kenya. Volcanic loam soil accompanied by excellent elevation encourages ideal growing conditions for coffee. Cooperative members cultivate an average of 250 coffee trees on half-acre plots intercropped with bananas, grevillea, and macadamia trees. These trees provide shade and wind breaks for the coffee plants, as well as other sources of income. Farmers deliver their harvested cherry for processing at the Kiaguthu Factory (wet mill). After the coffee is fermented underwater for 12-24 hours, the beans are washed with clean spring water, soaked for another 12-24 hours, and dried on raised beds. 

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