Lot data
- Origin
- Kenya
- Region
- Nyeri · Mathira
- Station / farm
- Ihwagi, Kiangundo, Gachuiro, Ichuga, Kiamaina
- Producer
- Kiama Farmers Cooperative Society
- Altitude
- 1700–1900 masl
- Variety
- SL 28, SL 34, Ruiru 11
- Process
- Washed
- Harvest
- February 2026
- Secado
- Camas africanas, 8–14 días
- Fermentation
- Doble fermentación (≈ 48 h + 24 h en agua limpia)
Lab analysis
- Moisture
- 11,10 %
- Water activity
- 0,567
- Density
- 786 g/L
Screen size
From cherry to cup
Process, step by step
- 01Flotation and sortingRipe cherries are floated to remove defective fruit.
- 02Pulping and fermentationFermentation of about 48 hours.
- 03Double fermentation24 hours resting in clean water, then soaking in tanks.
- 04DryingOn African beds for 8–14 days, turned frequently, until 10–12% moisture.
At origin
The producer, the origin and the washing station
Producer and station
Kiama Farmers Cooperative Society was founded in 2005 and brings together more than 3,000 smallholders in Mathira, with plots of about 0.3 ha. It centralises processing in five washing stations (Ihwagi, Kiangundo, Gachuiro, Ichuga and Kiamaina) under a standardised method that gives consistency to sorting and quality.
The region
Nyeri is a benchmark for high-quality washed coffees, with volcanic soils and a cool climate that ripens the cherry slowly. Mathira sits between 1,650 and 1,750 m.
Spec sheet
Shall we taste it?
We send samples with a spec sheet and traceability from farm to market.