Most farmers who deliver to Kiamaina live close by. Within three kilometres, usually. From around 10am, they start walking in - on foot, by bicycle, sometimes motorcycle, timed to arrive before processing starts at 3pm sharp.
Kiamaina is one of four washing stations run by the Kiama Coffee Farmers' Cooperative Society. Over 1,960 smallholders, each farming half a hectare on average, on Mount Kenya's southern slopes. Since 2017, the station has been led by Purity Wanjiku Muriuki — the first woman to hold a Factory Manager role at Kiama FCS.
Cherry is hand-sorted, pulped, then dry-fermented for up to 24 hours. Washed in water from a dam built in 1941. The heaviest beans sink, the rest are cut. Drying takes one to three weeks on raised beds, then a month resting in parchment. Slow, deliberate, and it pays off.
Strawberry and mandarin up front. Syrupy body. Cacao nib finish. Classic Nyeri brightness, with real depth underneath.
Try it. We think you'll like it.
Taste
Fresh strawberry and mandarin balanced by a syrupy mouthfeel and cacao nibs on the finish.
Origin
100% Kenyan
