I am so glad to have some coffee from Kiawamururu again. Kiawamururu was one of the first wet mills I ever visited in Kenya over 10 years ago and also one of the first Kenyan coffees we bought direct from a cooperative in Kenya back in the days. I really love the delicate sweet fruity notes in this coffee and was very pleased to see how well the coffee was processed during my visit in December 2018. Daniel, the factory / wet mill manager, was telling me that although in general in Kenya there was a lot of problems with coffee berry disease and other coffee diseases during the 2018 crop year, the quality of the cherries delivered to the Kiawamururu wet mill was of better quality than in the 2017 crop. All I can say is that this year's crop tasted at least as good as last years crop which shows that the processing and drying is very consistent at this wet mill.
Raspberries, red apples & rose hips.
Several smallholders farmers
1700 - 1800 masl
SL28, SL34, Ruiru 11 & Batian
The coffee is hand picked by the farmers and their families. After delivering the coffee to the wet mill the good coffee cherries are separated from the inferior ones. The cherries are de-pulped and graded by using a disc de-pulper that uses water and gravity to sort dense beans from less dense beans. The beans are dry fermented for about 12-16 hours over night before it is moved with clean water to a second tank where it gets fermented until the mucilage is dissolved. After fermentation the coffee is washed and graded in the morning before it gets dried on african elevated drying tables, where defect parchment coffee gets sorted out. The coffee is dried to a moisture between 10-12% and stored in conditioning bins before delivery to the dry mill. The coffee is vacuum packed before it is shipped to Norway.