KIAWAMURURU WET MILL
| County: | Nyeri |
| Society: | Rumukia Farmers’ Cooperative Society Limited |
| No. of Farmers: | Total: 600Men: 369 Women: 231 |
| Acreage Farmed: | 182 Acres |
| Altitude: | 1,700-1,800m above sea level |
| Harvest Season: | October- January |
| Annual Rainfall Amount: | 1,000-1,400mm |
| Annual Temperature Amount: | 17-27°C |
| Coffee Type: | Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties |
| Farming Method: | Inorganic |
| Certification Type: | 4C, F.L.O |
| Average Annual Cherry Production: | 5-10 KGs per tree |
| Soil Type: | Red volcanic soils that are rich in phosphorus and are well drained |
| Art of Production: | The coffee is wet processed, where the fully ripe cherries are;· Pulped,
· Fermented, · Washed, 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: | Rumukia Coffee Mills |
| Moisture Level: | 10.5% |
| Cup Profile: | At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity).A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident. |
| Availability: | Available from January- May every year |
| F.O.B Location: | Mombasa |
| Ex-Warehouse Location: | Nairobi |