Merlot, Cranberry, Pineapple, Oolong Tea, Milk Chocolate
Producer: Kiamabara Factory,
Co-op: Mugaga Farmers Cooperative Society
Altitude: 1600 Meters
Varietals: SL 28 & SL 34
Production Method: Wet Processed
Part of the Mugaga Farmer Cooperative Society, Kiamabara is located in the district of Nyeri, one of the most prized growing regions in Kenya, and often where Portola sources the majority of its Kenyan micro lots. Built in 1982, the Kiamabara Factory processes coffee from its regional growers that are members of Mugaga.
Kiamabara using a traditional wet processing method where the red, ripe coffee fruit is repulped in order to remove the skin of the fruit and the majority of the pulp from the parchment. The water used in the processing is then further processed to remove any harmful matter and re-used to conserve this precious resource. After depulping, the parchment (contains the raw beans) is placed in fermentation tanks where yeast break down the mucilage layer on the parchment through enzymatic action. This is natures way of cleaning the coffee and preparing it to be dried without risk of spoilage. The fermentation process occurs overnight and once complete, the coffee is rinsed and laid out on raised African drying beds to dry in the natural sunlight. Depending on the climate, drying will take 1-2 weeks to finish.
Through their meticulous attention to detail and commitment to quality, this lot we secured is one of the best Kenyan's to hit our shelves in a while. It will likely move quickly and the lot size is relatively small so get it while you can.