After Konyu it is Kiambara AA from the same region, Nyeri County of Kenya, though we were in love with Konyu but we found this coffee even better and delicious.
“It fills the roasting room with aroma of fresh jaggery moment it drops out of the Loring, sounds strange but this coffee doesn’t wait to announce it’s arrival! Every time it is ground, I am taken back to my child hood days. When after the harvest of sugarcane there were kolhus set up in fields and fresh gur was made, there was sweet smell of happiness all over.”
Kenya produces some of the finest coffees in world and this one is no exception. There are crisp notes of blackberry, raisins and cacao with a bright floral-fruity aroma, this coffee shines in filter brew. On our new Loring S 15 falcon, we are able to develop this coffee fully without letting char mask any of the flavours. So go ahead and extract all the goodness from this amazing Kenyan without bothering about over extraction.
ABOUT KIAMBARA COFFEE FACTORY
Kiamabara factory was established in 1995 following the split of the much larger Mathira F.C.S.It is affiliated to the Mugaga farmers’ cooperative society. There are now around 3,000 active members of this factory and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize.
Kiamabara Coffee Factory is located in the town of Kabare in the Gichugu division,Mathira East sub-county, Gachuki location in Nyeri County also near near Karatina Town, and together with Gatina it comprises the Mugaga Farmer Cooperative Society (FCS).
SOILS AND CLIMATE
Kiamabara Coffee Factory experiences moderate bimodal rainfall and temperatures here range from 13 to 24C year round. The region has deep, fertile well drained red volcanic soils which are ideal for coffee production. The factory lies at about 1900m above sea level and receives 1150 mm of rainfall annually.
The long rains fall between March-May, while the short rains come between October and December. The area experiences a biennial production cycle with the early harvest being from April-June and the late second season being from October-December.
After harvesting, coffee cherries are delivered to the Ihara factory to undergo the wet processing method. Water is pumped to reservoir tanks for pulping and recirculation. In line with the rising awareness around the need to conserve the environment, Kiamabara has initiated building for waste water pits. Here the water is filtered back through layers of soil, safely reintegrating it into the land.
After pulping the coffee is stored overnight, washed, soaked and spread on raised drying tables, allowing for optimum airflow. The parchment is then frequently turned on the drying tables, sorted and stored before delivery to the dry mill.
The affiliate members of the factory carry out all agronomic activities associated with coffee production, including sourcing seeds from the Coffee Research Station and planting. Fieldwork carried out involves weeding, pruning etc. Technical advice is offered through farmer training programs and field visits/days offered by the ministry of agriculture.
Compliance to the agreed guidelines is then checked and supervised by the field committee who visit farms on a regular basis. They also check that coffee is not inter-grown with other crops such as maize and beans, though they do allow intercropping with Macadamia.
Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year.
This coffee has an interesting flavour profile belonging to this region that we are excited to showcase.