The Kenyan coffee comes from the Kiamwangi Factory, which operates under the umbrella of Iria-Ini Farmer's Cooperative Society ("FCS") in Nyeri, a society that has been in operation since the mid-1950's. The wet mill sits at just under 1800 meters above sea level on the slopes of Mount Kenya. "Factories" are essentially small washing stations aligned with a particular "society" in Kenya, what we would call a "cooperative". In this case, the cooperative society is serving more than 700 farmers in the region.
This Sumatran coffee comes from a coffee farmer's cooperative, "Koerintji Barokah Bersama", in the Gunung Tujuh area, a higher elevation coffee zone around Mount Kerinci. The cooperative serves about 450 farmers in the area who are divided into 24 farmer groups, 4 of which are specifically women's farmer groups. Many of the farms in this area are planted in older Typica types and benefit from the high slopes, situated between 1400 - 1500 meters above sea level. This is a wet hulled coffee, also known as "giling basah". This is the typical process method in Sumatra and involves removing the parchment layer while the coffee is still wet, exposing it to the elements well before the coffee is stable. When handled well during the drying phase (like this coffee), this rustic process method yields an earth-toned, bodied cup, with mild acidity and syrupy sweetness, and the green bean taking on a dark green hue unlike wet or dry process coffees from other producing countries.
This coffee has been assessed by Coffee Review, a renowned organization dedicated to guiding consumers towards exceptional coffee quality. Their mission not only aids consumers in discovering premium coffees but also promotes the hard work and dedication of farmers and roasters. For more information on how our Bunny Kitty Blend scored, click here
