Flavor Profile: Kiruga’s Kenya Washed coffee is known for its brilliant citrus acidity, smooth silky body, and a multi-layered flavor experience.

Tasting Notes: black tea, red apple, molasses, brown spices

Weight: 200 grams

Producer: Othaya Farmers Cooperative

Region: Santos

Variety: SL 28, SL 34

Process Description: The fully ripe cherries are pulped, fermented and then washed. Dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%.The resultant parchment is then milled into green coffee beans. Sun-drying for at most 4 hrs per day for about 14days.

“Every cup of Kiruga coffee tells the story of a community rooted in tradition, driven by quality, and committed to sustainability.”

The Kenya Washed coffee from Kiruga Wet Mill captures the essence of Nyeri County in Central Kenya. Located in Othaya at 1,813 meters above sea level, the mill supports 501 small-scale farmers through the Othaya Farmers Co-operative Society Ltd.

Farmers grow Arabica varieties SL 28, SL 34, and Ruiru 11 across 161.6 hectares of rich, red volcanic soil. They harvest the cherries twice a year, from May to July and again from October to January. After harvest, they pulp, ferment, wash, and sun-dry each batch for up to 14 days, ensuring a clean and vibrant cup.

This coffee offers citrus-like acidity, a smooth body, and complex flavors. In addition, you will taste notes of black currant, vanilla, and a sweetness that lingers.

Each season, the cooperative produces around 229,000 kilograms of cherries. They also prioritize sustainability. For example, they practice agroforestry by planting trees alongside coffee bushes to protect the soil and promote biodiversity. Furthermore, their focus on quality and environmental care has earned them FLO certification.

Kiruga Wet Mill reflects a community committed to excellence, traceability, and sustainable coffee production. Each cup shows the passion and dedication behind their work.

Traditional Washed Process:

The coffee is processed using Kenya’s renowned washed (wet) method, known for producing vibrant and clean profiles:

Cherries are pulped the same day they are harvested.
Fermented in clean water for 12–24 hours to remove mucilage.
Washed and graded by density in traditional stone channels.
Sun-dried on raised beds for up to 14 days, turned frequently to prevent mold or uneven drying.

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