Kenya AA GathiruiniRubra Coffee
Kiambu County is right in the heart of Kenya’s coffee growing area. Volcanic red and acidic soils and two rainy seasons a year [approx. 1100 mm] produce exceptional coffees. The main harvest between September and December is followed by a fly crop between June and August. Coffee is hand picked, disc pulped, fully fermented and washed. Sun drying is on elevated tables.
Komothai Farmers Co-operative Society is one of the larger co-ops in Kenya who operate a number of mills with the involvement of their member growers.
- Region - Kiambu County, foothills of Aberdare Ridge
- Producer - Komothai Farmers Co-operative Society
- Varietal - Traditional varieties,SL28, SL34,Ruiru 11
- Altitude - 1520 to 2200 MASL
- Process Method - Fully washed
- Cupping Score - 87.75
- Acidity - Medium, bright
- Aroma - Sweet, intense
- Body - Good
- Flavour - Sweet biscuit, blackcurrants, dark chocolate, fruit punch, very juicy