Miiri AB, Kenya, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Orange, dried currant and brown sugar
new in
COFFEE PROFILE
This mixed SL28 and SL34 lot has a citric, orange-like note accompanied by flavours of dried currant as it cools, accompanied by a sweet brown sugar quality.
| TASTES LIKE | Orange, dried currant and brown sugar |
| ROAST | Filter |
Story
The Miiri Coffee Factory in Kenya is a renowned coffee processing hub, celebrated for its commitment to quality and traditional practices. Located in the Kirinyaga County, a region known for its fertile volcanic soils and ideal coffee-growing conditions, the factory collaborates with numerous smallholder farmers. These farmers, often tending to plots of less than five hectares, cultivate coffee at elevations ranging from 1,500 to 1,800 meters above sea level. The high altitude, combined with the region's cool climate, contributes to the exceptional quality of the coffee beans.
At Miiri, the fully washed processing method is meticulously followed. Ripe cherries are handpicked and delivered to the factory, where they undergo thorough sorting to remove defects. The cherries are then depulped and fermented for 24 to 48 hours, depending on ambient conditions, to break down the mucilage. After fermentation, the beans are washed and dried on raised beds for 10 to 14 days, with regular turning to ensure even drying and protection from excess sun and moisture. This dedication to quality control results in a coffee known for its clarity, bright acidity, and complex flavour profile, often featuring floral and fruity notes. The Miiri Coffee Factory's commitment to excellence makes it a distinguished player in the specialty coffee market.
| PRODUCER | Miiri Coffee Factory |
| REGION | Nyeri County |
| VARIETAL | SL28 and SL34 |
| PROCESS | Washed |
| ALTITUDE | 1600-1900 masl |
Origin
Nyeri County, Kenya
Nyeri County, Kenya, plays a pivotal role in the country's specialty coffee sector, with a rich history dating back to the late 19th century when coffee was first introduced by French missionaries. During British colonial rule, commercial cultivation took off, though initially restricted to colonial settlers. The 1954 Swynnerton Plan allowed African smallholders to legally grow coffee, transforming Nyeri into a coffee powerhouse. Blessed with rich volcanic soils, altitudes of 1,600 to 2,100 meters, and ideal rainfall, Nyeri is perfect for SL28 and SL34 varietals, renowned for their drought resistance and exceptional cup quality.
In subsequent decades, Nyeri became a model of cooperative farming, with smallholders forming cooperatives like Othaya, Mutheka, and Barichu. These cooperatives use Kenya's hallmark fully washed process, contributing to Nyeri’s reputation for vibrant coffees with blackcurrant, citrus, and floral notes. Despite challenges such as political interference and cooperative management disputes, Nyeri remains a cornerstone of Kenya’s coffee identity. Its dedicated smallholder farmers continue to produce some of the world's most distinctive and sought-after coffees, celebrated for their clarity and complexity.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:30. |
| Best Freeze Date | 7-12 days after roast |
