Acidity: Winey Fruit Acidity
Producer: Ngariama Farmers Cooperative Society
Varietal(s): SL-28. SL-34. Batian. Ruiru.
Growing Elevation: 1500-1650
Processing: Washed. Fermented 12 to 24 hours. Dried on raised beds for 9 to 13 days.
Region: Kirinyaga, Kenya.
This washed lot was grown by various smallholder members of New Ngariama Farmers Cooperative Society. Kiamugumo Factory is run by New Ngariama Farmers Cooperative Society, which includes around 1500 members. Varieties include SL-28, Batian, Ruiru 11, and SL-34. The Kirinyaga region of Kenya is known for growing some of the world’s best coffee and this particular lot is a stunner. Rich and jammy, it boasts tasting notes of blood orange, pomegranate, dark chocolate, and plum.