The Kamviu factory is operated by the Gakundu Farmers Cooperative Society (F.C.S.), which has about 1,262 active farmer members.

These smallholders grow tea and coffee as their primary crops, but they also raise corn, beans, sweet potatoes, Irish potatoes, bananas, cassava, and arrowroot.

The farmers bring their cherry to the factory the same day of harvest, and at the factory the coffee is sorted and separated before being depulped using a traditional four-disc depulper.

After depulping, the coffee is fermented overnight for 15–23 hours, then washed three times using fresh river water from the Muriuriu River.

After washing, it is sent traveling through channels to soaking tanks, where it is held underwater until there is space available on the drying tables.

Drying can take between 7–15 days, being turned and rotated constantly throughout the process.

 

Tasting Notes:

Black Currant, Kiwis And Limes

 

Baristas Tip

"V60 over ice - aka japanese cold brew - for mindblowing jammy sweetness!"

 

Country Kenya
Region Kairuri, Manyatta and Kianjokoma, Embu
Farm 1,262 smallholder members of Gakundu Farmers Cooperative Society
Variety SL-28, Batian, Ruiru 11
Altitude 1650 masl
Proc. Method Washed
Harvest Schedule May–July; October–December

Kenya - Kamviu - AA

£12.00Price
Grind