Kiringa AA
This is a community lot under Kiringa Factory. After pulping, the coffee undergoes dry fermentation for 18-36 hours in concrete tanks under a shaded roof for controlled temperature. Following fermentation, the coffee is washed and undergoes further density-based grading in washing channels, sometimes followed by overnight soaking in clean water. The coffee is then sun-dried for 12 to 20 days on raised beds. The drying time will depend on weather conditions. The coffees are covered with plastic during midday and at night for protection.
Kenya coffees are sold competitively by quality, which means well-endowed counties like Kirinyaga achieve very high average prices year after year, and the smallholders here with a few hundred trees at the most are widely considered to be middle class.
Kabare Farmers’ Cooperative Society (FCS) is the central management body for 11 different cooperatives in Kirinyaga County: Kiringa, Konyu, Karani, Kiangombe, Kaboyo, Mukure, Mukengeria, Kimandi, Kathata, Kiangothe, and Kiamiciri. Combined, these groups represent almost 10,000 farming households, whose land spans from nearby Kerugoya town all the way to the forest border at Mt. Kenya National Park.
Location: Kabare, Kirinyaga County, Kenya
Producer: Kabare Farmers Cooperative Society
Altitude: 1700 - 1900 meters
Variety: Batian, SL-34, Ruiru 11, SL-28
Process: Washed
Arrive Date: July, 2024
About the farm: Kiringa Factory, a part of the Kabare Farmers Cooperative Society, operates with 850 active members. The coffee cherries are harvested at elevations ranging from 1700 to 1900 meters above sea level. The name "Kiringa" comes from the nearby Kiringa river, which is the primary water source for processing coffee at the washing station. This river originates from the Mount Kenya Forest. Situated centrally in Kirinyaga, between Nyeri and Embu counties, the Kabare FCS members primarily cultivate the traditional SL28 and SL34 coffee varieties.
