Kenya Kamunyaka AA

Kenya Kamunyaka AA Zoom

Kenya Kamunyaka AA
black currants, white grapes, chocolate

Kenya Kamunyaka AA 250g

Excl. Tax: Kč 247.83 Incl. Tax: Kč 285.00

Kenya Kamunyaka AA 1000g

Excl. Tax: Kč 991.30 Incl. Tax: Kč 1,140.00
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Product description

THE PRODUCERS:

Iriaini farmer’s co-operative society was registered on 29th December 1996, under the co-operative

society’s act. No. CS.7934. It is located in Iria-ini, Mathira East Sub-county in Nyeri County. It

is surrounded by scenic highlands west of Mt. Kenya forest and is situated in an area famed for

producing some of the world’s finest coffees.

Currently the society has 1700 active members. It comprises of three wet mills: Kamunyaka,

Kiamwangi and Miiri, with the head office located at Kamunyaka factory. The management

committee comprises of five members while the society has employed 20 permanent employees

and many seasonal workers. Iriaini FCS management committee are involved in making major

decisions for the society as a whole.

THE ART OF PRODUCTION:

Timely and selective hand picking is carried out in the 3 wet mills. Cherry is delivered to wet mill

the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red

ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean

river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is

carried out on raised African beds where the parchment coffee is covered in the midday sun and

turned carefully to ensure even drying. The dried parchment is delivered to the dry mill for hulling,

grading and sorting before being bagged in GrainPro for export from Mombasa port.

THE REGION:

The wetmills station are located on the Eastern side of Mt. Kenya national park about 4km from

the town of Karatina. The conditions for coffee growing are near perfect: there is abundant

rainfall throughout the year, with concentrated wet periods between March-June and October-

December. The average daily temperatures range from 150C to 260C with considerable cooling

taking place at night. The water used at the station for fermenting and washing the coffee is

drawn from the nearby rivers and is re-circulated during processing for conservation purposes.

After use it is moved into soak pits away from water sources so that it does not pollute the area.

 

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