Kirinyaga, Kenya

Coffee from the Kirinyaga region of Kenya flourishes in rich, volcanic soil and after selective picking, is processed in fresh water from the Kii River. Full of sweet complex flavors, lively acidity, and rich velvet body, specialty lots of Kirinyaga coffees carry a distinct terroir that some call classic Kenyan flavor. Here the climate is very like a European summer and much of the coffee grows in the shade of towering overstory.

Kirinyaga has both smallholders and medium-sized farms, some of which have their own processing equipment. For those that don’t, wet mills are accessible at local cooperative sites. Co-op member farmers can utilize any mill they choose, and unlike many coffee producing nations, Kenya’s traditional auction system rewards higher quality with higher prices, creating incentive for excellence both in coffee cultivation and processing.

Coffee from the Kirinyaga region of Kenya flourishes in rich, volcanic soil and after selective picking, is processed in fresh water from the Kii River. Full of sweet complex flavors, lively acidity, and rich velvet body, specialty lots of Kirinyaga coffees carry a distinct terroir that some call classic Kenyan flavor. Here the climate is very like a European summer and much of the coffee grows in the shade of towering overstory.

Kirinyaga has both smallholders and medium-sized farms, some of which have their own processing equipment. For those that don’t, wet mills are accessible at local cooperative sites. Co-op member farmers can utilize any mill they choose, and unlike many coffee producing nations, Kenya’s traditional auction system rewards higher quality with higher prices, creating incentive for excellence both in coffee cultivation and processing.

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