About this coffee
Kiriani Factory is located in the village of Kiriani. Operated by the Thikagiki Cooperative, the factory was established in 1974. Kiriani is was named after the village where it is situated. The factory has been a hub for 571 farmers who deliver their coee for processing. Members of Thikagiki Factory have access to many services, including cherry processing and marketing of finished parchment.
Cultivation
Farmers delivering to Kiriainicultivate primarily SL28 and SL34 in small coee gardens that are, on average, about 200 trees. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and ourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible.
Batian is a relatively new variety introduced by the Kenya Coee Research Institute (CRI) in 2010. Batian is named after the highest peak on Mt. Kenya and is resistant to both CBD and CLR. The variety has the added benet of early maturity – cropping after only two years. Similar to Batian, Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.
Harveste & Post-Harvest
Farmers selectively handpick ripe, red cherry and deliver it to Kiriaini Factory. At intake, a cherry clerk oversees all cherry and ensure only the highest quality cherry is accepted. Cherry is pulped and fermented in tanks for 12 to 16 hours. Following fermentation, parchment is washed in clean water and laid on raised beds to dry. Parchment is raked frequently to ensure even drying.
