About This Coffee
Flora Wamutira Kiragu farms 2 hectares in Keruogya Central, Kirinyaga. At 1,600 to 1,700 meters above sea level, the warm days and cool nights produce dense, sweet cherry. Kiragu’s focus on quality in processing builds upon these excellent growing conditions to produce a truly delicious coffee.
Harvest & Post-Harvest
Cherry is selectively handpicked and then pulped in Kiragu’s motorized hand pulper. Coffee is dry fermented for 16 to 24 hours and, after being washed, soaked in clean water for a further 24 hours. Wet parchment dries on raised beds for 10 to 21 days.
AA Grade
Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18 screen size, meaning that they are larger than 7.2 millimeters.
Coffee in Kenya
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.
Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.