Kenya Kiriga Estate AA

About This Coffee

The first coffee bush at Kiriga Estate was planted in 1954 by colonial settlers. At the same time, less than ten kilometers away along the then simple Kigio road, a young boy – Aloysius Gakunga, son of the chief of the larger Murang’a district – helped his father, Chief Ndungíu Kagori, plant the very first coffee plant in the area. The years passed and the boy grew up. He often cycled along the Kigio road, and every time he passed the now established Kiriga Estate he promised himself that one day he would own it. That dream became reality in 1976. Today, the farm is run by his grandson, Brian Gakunga. The coffee from the nearly 70-year-old SL28 trees gives a wonderfully flavorful cup with a lively character. MORE ABOUT THE COFFEE The coffee cherries have been pulped, undergone full fermentation under water, and slowly washed before being sun-dried on raised drying beds. The collected parchment coffee was then transported to hulling machines where it was hulled and graded by size and density. Kiambu County is located in the central highlands of Kenya, in the former Central Province, and borders five other counties: Nakuru and Kajiado to the west, Murang'a and Nyandarua to the north, and Nairobi to the south. Kiambu lies at the foot of the Aberdare Mountains, named after Lord Aberdare in the 20th century. The region is the source of many rivers, including the Chania River, and is also known for its rich wildlife. MORE ABOUT THE COFFEE CLASSIFICATION OF THE BEANS IN KENYA Kenya AA – the largest beans, with a size of 17/18 (over 7.2 mm). In this coffee, exclusively AA has been used. Kenya AB – slightly smaller beans, 15/16 in size Kenya PB (Peaberry) – peaberries, where only one round bean has developed in the cherry instead of two flat ones This careful handling at every step – from varietal selection to processing – is an important explanation for why coffee from Kenya, and especially from facilities like Kahindu, is considered some of the best in the world. COFFEE IN KENYA Although coffee cultivation started relatively late in Kenya, the country's coffee production has quickly established itself as one of the most respected in the world. Kenya is today known for its exceptional quality, meticulous preparation processes, and distinct flavors. More than 600,000 small-scale farmers, each with less than five hectares of land, account for 99% of Kenya's coffee production. Together, they cultivate over 75% of the country's total coffee area and produce nearly 70% of Kenyan coffee. These farmers are organized in hundreds of cooperative agricultural associations (FCS), each operating at least one washing station. The remaining production comes from small, medium, and large estates, most of which have their own washing facilities.