In the Cup
 
A clear, beautifully balanced expression of Kenyan terroir. It opens with the deep sweetness of black plum and crisp clementine acidity, finishing with the refined, tea-like clarity of fine Darjeeling.
 
Description
 
The Thiririka Farmers Cooperative Society (FCS) has three factories: Githembe, Kiganjo and Ndundu. At Githembe the coffee is only pulped and washed, and then transported to Kiganjo for drying. Githembe has around 1500 active farmers, growing SL 28, SL 34, and Batian. The soil is clay loam. Harvest is October to December, and shipping March to April. Annual production is 4100 bags (60 kg).
Processing:
 
The processing techniques are consistent on all the three factories. The cherries are sorted before being pulped. After pulping and being fermented for 12-14 hours, the parchment is separated into P1, P2, P3, P lights and pods. The P1 is left in the soaking tank being taken for drying. The drying takes between 7-14 days.