Kenya Kiamabara AB


NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be roasted and despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Kabare, Gichugu Division, Nyeri

Altitude: 1,900m

Varietals: SL28, SL34

Producers: Up to 4,800 active farmers

Washing Station: Kiamabara

Drying: Dried on raised African beds

Soil: Fertile red volcanic soil

The Kiamabara factory is located in the town of Kabare in the Gichugu division of the Nyeri district in Central Province. It is affiliated to the Mugaga cooperative society along with the Kagumoini, Kieni, Gathugu and Gatina factories. It was established in 1995 following the split of the much larger Mathira F.C.S.

There are now around 4800 active members of this cooperative and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. The area has deep, well drained and fertile red volcanic soil at altitudes of around 1900 metres above sea level with 953mm of rainfall annually.

The coffee is handpicked by smallholder members and delivered to the Kiamabara factory where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water flotation which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.

Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup. The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

Coffee is traditionally sold through the country’s auction system, though recent amendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to speciality roasters around the world.

42g in
700ml water at 96C, 100g to bloom, pulse pour the remainder.
Aim for all out in 4:30-5:00

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