250g Thiririka Kiganjo coffee

Choose your roast, choose your experience.

NEW HARVEST

Washed Process

Region: Kiambu

Prod. : Thiririka Kiganjo Washing Station

Tree varieties: SL28, SL34, Ruiru 11, Batian.

Altitude: 1600-1800m

88+

Aromatic notes: Currant · Apricot · Lavender

Thiririka Kiganjo reveals itself differently depending on how it's prepared. Three profiles, three sensory worlds — which one suits you?

• Espresso — Less acidity, more texture. A dense, enveloping cup that fully expresses itself in a short extraction.
• Filter — Structure and clarity. The acidity expresses itself with elegance, revealing the natural complexity of the bean.
• Lumina — Aromatic, floral, sweet. A light roast that lets the terroir speak in all its delicacy.

This coffee was processed at the Kiganjo washing station, one of three washing stations belonging to the Thiririka Farmers Cooperative Society. The Kiganjo station is located in Kiambu County, at an altitude of 1600 to 1800 meters.

The coffee is grown in loamy-clay soil, with an average annual temperature of 20.5 °C and receives approximately 1,400 mm of rainfall per year. Flowering occurs between March and April, and harvesting extends from October to January. Varieties grown include SL 28, SL 34, Batian, and Ruiru 11.

The coffee is processed using the fully washed method. After delivery to the washing station, the cherries are manually sorted before being pulped. The parchment is then fermented overnight, then washed the next morning. During washing, it is separated into different grades: P1, P2, P3, and P lights. Drying takes between 15 and 21 days.

The traditional auction system in Kenya is very transparent: everything is clearly separated into small lots and different grades. Producers know exactly what portion of the selling price goes to the cooperative after deducting processing fees.

Some cooperatives and stations can return up to 90% of the selling price after deducting marketing and preparation costs.