Specialty coffee Los Muertos Kenya 250g

Type: 100% Arabica

Variety: Batian, Ruiru 11, SL28, SL34

Altitude: 1,700 - 1,900 meters

Harvest period: May to July

Process: Washed

Drying: Terraces

Roast level: Medium

Acidity: 4/5

Cupping score: 86.75

Flavor profile: pears, citrus, black tea

The Kiriaini processing center is located in the village of Kiriaini. It is operated by the Thikagiki Cooperative and was established in 1974.

The center serves 571 farmers who deliver their coffee here for processing.

Farmers delivering to Kiriaini predominantly cultivate the SL28 and SL34 varieties in small coffee gardens, each averaging about 200 trees. The "SL" varieties are cultivars originally released by the Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They quickly became the preferred trees for many growers in Kenya due to their deep root structure, which allows them to maximize the use of scarce water resources and thrive even without irrigation. They are cultivated with an emphasis on sustainability and good agricultural practices with minimal environmental impact.

Batian is a relatively new variety introduced by the Kenya Coffee Research Institute (CRI) in 2010. Named after the highest peak on Mount Kenya, it is resistant to both CBD and CLR. This variety also has the advantage of early maturity, yielding crops after only two years. Similarly, Ruiru 11 is a new variety known for its disease resistance and high yields. It also begins to bear fruit after just two years.

Kenyan coffees are classified by size. AB beans are those that are between screen sizes 15 and 18, meaning the beans are between 6 and 7 millimeters in size.