KIENI – AA 14IM0020

Processing & Harvest
Kieni is processed using Kenya’s renowned washed method with double fermentation, which enhances the coffee’s clarity,
brightness, and distinctive fruit profile. The main harvest season runs from November to December, during which only fully
ripe cherries are handpicked for processing.
After pulping, the coffee undergoes an initial dry fermentation to break down mucilage, followed by washing in clean
channels and a second fermentation period. The beans are then graded by density, soaked, and sun-dried on raised beds,
ensuring even drying and a clean, expressive cup.
Varieties:
• SL28: Bred by Scott Agricultural Laboratories in 1931, SL28 is known for exceptional cup quality, drought resilience,
and broad leaves with copper-tipped shoots.
• SL34: A high-yielding selection from French Mission Bourbon, SL34 features bronze-tipped leaves and is adaptable to
varying rainfall conditions. Together, SL28 and SL34 account for 95% of coffee production
Tasting Notes: citric acidity, tart, black currant, chocolate, tea
Kieni coffee, a Kenyan specialty coffee, is known for its bright, clean cup profile with a high acidity and a sweet, fruity flavor
profile. It’s characterized by notes of black currant, redcurrant, and sometimes citrus or floral aromas. The cupping process
reveals a unique acidity that’s not as sweet as some other Kenyan coffees, but offers a more defined and lush acidity.