Kenya - Kiandu AB - Washed

The Kiandu processing station was established in the 1970s as a key infrastructure for local coffee farmers. It is one of seven factories under the Mutheka Cooperative Society, a cooperative that plays a vital role in providing support and resources to its members. The establishment of the station was an important step in the community’s efforts to improve the quality of coffee and ensure fair processing.

Kiandu is located in an area bordered by the Aberdare Forest to the south, which is known for its rich biodiversity and lush landscape. The station benefits from a temperate climate, with daytime temperatures around 24°C and nighttime temperatures around 12°C. This climate, combined with volcanic clay soils and an annual rainfall of between 1500-1600 mm, creates ideal conditions for coffee growing.

The natural environment is enriched by the presence of shade trees such as macadamia and grevillea, which protect the coffee plants from excessive sunlight and contribute to the health of the soil. These environmental factors play a key role in the production of high-quality coffee varieties. The SL-28 and SL-34 varieties account for over 95% of all coffee production, while Baitan and Ruiru 11 represent approximately 5%.

The use of shade trees and diversified crops such as tea, maize and beans ensure a balanced and sustainable agricultural system. These practices not only support the coffee trees, but also maintain soil fertility and provide additional sources of income for farmers.

Kiandu is supplied with its cherries by 750 farmers, each farming an average of 0.1 hectare of land. The cooperative is made up largely of Kikuyu farmers, a community with deep-rooted agricultural traditions and cultural heritage. The Kikuyu language and customs permeate the daily operations of the cooperative, fostering a strong sense of unity and common purpose.

The Kiandu region is not only known for its coffee, but also for its diverse agricultural landscape. In addition to coffee, farmers here also grow tea, maize and beans, which contributes to the economic stability and agricultural diversity of the region. This variety of crops ensures that the land remains productive and provides farmers with a livelihood.

The Kiandu coffee harvest takes place from October to December, a period of intense activity and collaboration. During this time, farmers carefully harvest and process their coffee, following procedures that ensure only the best beans reach the market.

Flavor profile: Blood orange, black currant, earl grey, red grape

Country of origin : Kenya