Kirinyaga

Kirinyaga (translated to “White Mountain”) gets its name from the second-highest snow-capped peak in Africa, which was once an active volcano. This mountain plays a fundamental role in the entire coffee process of this region - providing the main water source for cultivation and washing, as well as helping maintain average temperatures between 13 and 25º Celsius. The region is known for its nutrient-rich red volcanic soil from the peak. Once harvested, the coffee grown in this region is processed at the Ngugu-Ini Factory, where the coffees are meticulously sorted by density into three grades - Grades 1 and 2 are sent separately for fermentation, dry-fermented for 18-24 hours, washed with water from the Ratagi River, and graded once more. The beans are then dried between 12 and 20 days depending on the weather conditions. The resulting coffee is heavily influenced in process, variety, and taste by the deep history of the Kirinyaga Mountains and their glacial watershed.