Kenya Kanjathi

The Kanjathi wetmill was established in 1971 under the Kangiri Farmers’ Cooperative Society and now works with over 1000 local smallholder farmers who cultivate typical Kenyan varieties.
 
The Muranga county, where the estate is located, has cool temperatures and fertile volcanic lands, which along with the seasonal rainfall and high altitude provide the idea climate for coffees characterised by full body and ripe fruit flavours.  Due to the cool conditions, the cherries develop slowly with the beans reaching a large size.
 
The coffee is wet processed, where the full ripe cherries are pulped, fermented for 12-48 hrs (depending on climatic conditions), washed and then dried slowly over 2-3 weeks.  The coffee is then carefully handpicked before being bagged for export.
 
Flavours – Dark caramel, blackcurrant, grape, lemon
Aroma – Dark caramel and fruits
Body – full
Acidity – gentle acidity 
Roast – medium
Process – washed