Kenya Kianjiru

Roast: Light
 Details:
Origin: Kenya Kianjiru Factory
Variety: Batian, Ruiru 11, SL28, SL34 
Producer: Various Smallholders
Altitude: 1600 - 1800m 
Processing Method: Washed, Overnight fermentation, dried on raised beds

Tasting Notes: Pomegranate, white raspberry, red plum, dried apricot. 

(During the cupping session, I detected notes reminiscent of corn, carrot, and a savory pork bone soup finish.).

Recommended Rest: 2+ Weeks

Farm info:

Kianjiru Factory in Kiringyaga is one of twelve washing stations represented by the Baragwi Farmers Cooperative Society and it's 16,000 member farmers. The smallholder farmers delivering cherry to Kianjiru typically grow SL-28, SL-34, Batian, and Ruiru varieties, on about 1-2 hectares apiece. Baragwi FCS supports farmers with a dedicated staff focused on improving quality and productivity. They offer technical and husbandry services, as well various fertilizers and mulches.