This years Kenyan's have been much better than previous years. Apex always sources great Kenyans and have always been our place to go for great Kenyan green. This Kenyan has all the classic notes with Blackberries and Black Currants but also has a Citrusy Acidity that is very refreshing.

We taste Dark Berries of Black Currant, Cranberry Hibiscus, Grapefruit / Lime acidity, and Black Tea.

Nestled in the lush highlands of Kenya’s Murang’a County, KirimahigaFactory is one of three standout producers under the umbrella of theNew Kiriti Farmers Cooperative Society (FCS). While coffee cultivation has deep roots in this region dating back to the 1960s, the Cooperative itself was formally established in 1988, bringing together generations of smallholder farmers with a shared commitment to quality. Located in Mathioya District, the New Kiriti FCS is built on a solidfoundation of transparency and farmer-led governance, with a seven-member elected board, individual management teams for each factory, and a three-person supervisory committee that ensures fullaccountability to its members. Kirimahiga proudly serves a community of 1,595 registered farmers,with 781 currently active, all working to produce exceptional coffees.
The Cooperative also employs 19 dedicated full-time staff who overseeoperations and quality control. Together, they embody a legacy ofcraftsmanship, integrity, and innovation that continues to elevate the
reputation of Kenyan coffee on the global stage.

PROCESSING

At the factory, processing begins with a disc pulping machine that carefully removes the skin and pulp from freshly harvested cherries. The coffee is then separated by density into three distinct grades. Only the highest qualities (Grades 1 and 2) continue on to fermentation, while Grade 3 is set aside as a lower grade.
The selected coffees undergo a traditional fermentation process lasting 16 to 24 hours under cover, a crucial stage that helps develop their bright acidity and refined sweetness. Once fermentation is
complete, the parchment coffee is thoroughly washed and passed through grading channels, where it is once again sorted by density to ensure precision in quality. Finally, the beans are soaked for an additional 16 to 18 hours in fresh, clean water sourced from nearby streams.
The parchment is then sun dried for up to 21 days on raised drying beds. To protect the quality during
drying, the coffees are carefully covered with plastic sheets during the heat of midday and throughout
the night, shielding them from harsh sun and moisture.

We suggest letting the coffee rest for 2-3 wks.

Transparency:

We paid Apex : $30.60/kg cad

Roasted Cost: $36/kg cad