This is a washed peaberry from Kamunyaka wetmill, one of 4 factories operated by Iriaini Farmers' Co-operative society in Nyeri County, Kenya. Coffees from Nyeri are shaped by the region's deep red volcanic soil and abundant waters of the nearby Turi river. Receiving an average rainfall of 1200 -1800 mm per year, the rains are in two seasons , short and long rains. Early crop depends on short rains that come between october – November . Main crop receives adequate rain between April to June.
Iria-ini farmer’s co-operative society was registered on 29th December 1996. It is located in Iria-ini location, Mathira East Sub-county in Nyeri County. It is surrounded by scenic highlands; west of Mt.Kenya forest and is situated in an area famed for producing some of the world’s finest coffees. Currently the society has 1411 active members. It comprises of three wet mills Kamunyaka, Kiamwangi and Miiri with the head office located at Kamunyaka factory.
The wetmills station are located on the Eastern side of Mt. Kenya national park about 4km from the town of Karatina. The conditions for coffee growing are near perfect: there is abundant rainfall throughout the year, with concentrated wet periods between March-June and October- December. The average daily temperatures range from 10 degrees Celsius to 25 degrees Celsius with considerable cooling taking place at night. The water used at the station for fermenting and washing the coffee is drawn from the nearby rivers and is re-circulated during processing for conservation purposes. After use it is moved into soak pits away from water sources so that it does not pollute the area.
This coffee utilises a traditional fully washed process using fresh water from the Kamukougathi stream. Cherries are delivered to the wetmill where they undergo carful sorting to select only ripest for processing. Red ripe cherries are de-pulped and then fermented in water for 12-48 hours (depending on climatic conditions). The purpose of fermentation is two-fold: firstly to breakdown the remaining sugary mucilage, and secondly to develop more complexity in the cup. From here the coffee is washed & graded in clean water channels and then dried slowly in the sun on raised African beds for around 3 weeks.