This full-bodied coffee displays a crisp acidity balanced with a raspberry jam sweetness. Our single origin Kenyan is produced by small-holder farmers of the Kiamiriru wet mill, one of six mill under the Kianjuri co-operative in Meru County. Established in 1952, Kiamiriru has honed artistry coffee farming skills and is known to produce complex and well balanced coffees.

The society is committed to sustainable farming practices and demonstrates to its members on the co-op's demonstration plot. In turn, society members like Mr. Rimbele are leading the pack by replacing old trees (circa 1930) with disease-resistant seedlings, using organic fertilizers, intercropping and testing the soil's Ph and nutrient levels. Mr. Rimbele grows 1,500 coffee trees on his 2 hectare plot and has seen his yield increase to 6,000 kg of coffee cherries. This second generation farmer is unstoppable! Infact, Mr. Rimbele is looking to expand his production by leasing or buying neighboring farms while subsidizing his revenue by planting bananas, potatoes and kale. 

Members of the Kiamiriru factory deliver their selectively hand-picked ripe cherries daily to the mill's collection station where they are carefully hand sorted to remove damaged and under-ripe cherries. With a focus on quality ripe cherries are de-pulped and double fermented with periods of intermittent washing and soaking using fresh water from the Kathita river. This major water source originates in the upper north-eastern slopes of Mt. Kenya and flows through the town of Meru, and finally into the Tana river. Washed coffee is moved to pre-drying tables to drain excess water and later spread on permanent raised-beds where they are covered during the hottest part of the day to allow even drying. Once dried the coffee is delivered to the Meru county coffee mill where it is hulled, polished, sorted and graded.

  • Producer: Kiamiriru Small-holder Farmers

  • Region: Meru County . Kenya

  • Varietal: Bourbon [ SL 28, SL 34, Ruiru 11]

  • Altitude:  1,800 - 2,000 meters

  • Soil:  Volcanic Loam

  • Process: Fully-Washed | Dried on Raised-Beds