|Society:||Githiru Farmers’ Cooperative Society|
|No. of Farmers:||Total: 840
|Altitude:||1,350-1900 m above sea level|
|Harvest Season:||November- December|
|Annual Rainfall Amount:||1,200-1350mm|
|Annual Temperature Amount:||17-27°C|
|Coffee Type:||Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties|
|Average Annual Cherry Production:||250,000KGs|
|Soil Type:||Red volcanic soils.|
|Art of Production:||The coffee is wet processed, where the fully ripe cherries are;· Pulped,
Dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%.
The coffee is then delivered to the dry mill.
|Grower’s Cultural History/ Profile:||Most of the coffees from Nyeri develop and mature slowly producing extra hard beans.This quality is also evident in the cup. This is why Nyeri is traditionally known as the heart of Kenya’s black gold coffee.
The main harvesting season is one which runs from October to December.
|Processing Method:||Wet processing|
|Drying Process:||Dry milling after the parchment has dried|
|Milling Location:||Sagan Coffee Mill|
|Cup Report:||Bright Citrus acidity and a full rounded body. Complex and sweetish flavor with tones of strawberryand blackberries, also winey, fruity, and floral notes.|
|Availability:||Available from January- May every year|