Kenya Kiriga Estate AA

The first coffee plant at Kiriga Estate was planted in 1954 by colonial settlers. Around the same time, less than ten kilometres away along what was then a simple dirt road — the Kigio Road — a young boy named Aloysius Gakunga, son of the chief of the greater Murang'a district, was helping his father, Chief Ndungíu Kagori, plant the very first coffee seedling in the area. Years passed and the boy grew up. He would often cycle along the Kigio Road, and every time he passed the now-established Kiriga Estate, he made himself a promise: that one day, it would be his. 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 produces a wonderfully flavorful cup with a vibrant, lively character.

MORE ABOUT THE COFFEE

The coffee cherries were pulped, fully fermented underwater, 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 early 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 COFFEE IN KENYA

• Kenya AA – the largest beans, measuring 17/18 (over 7.2 mm). Only AA beans are used in this coffee.

• Kenya AB - slightly smaller beans, 15/16 in size

• Kenya PB (Peaberry) where only one round bean developed in the cherry instead of two flat ones

This careful management at every stage - from variety selection to processing - is a key explanation for why coffee from Kenya, and especially from facilities like Kahindu, is considered some of the world's best.

COFFEE IN KENYA

Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation and is now recognised by its very high quality, meticulous preparation and exquisite flavors.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.