Kianjiru

Vanilla bean & raspberry sweetness with a crisp lingering finish.

---

Kianjiru is a farmers association consisting of small holders which produces a high grown top quality coffee grown on the Southern slopes of snow capped Mt. Kenya in the central highlands of Kenya, just south of the Equator. Coffee from this area is known for its distinct high acidity because of the rich volcanic soils. Kianjiru produces about 20 tonnes of coffee a year. Expect vanilla bean and raspberry sweetness with a crisp lingering finish.

---

More Infomation

Kianjiru, a name derived from a clan Unjiru, is a small holder’s farmers association which produces a high grown top quality coffee grown on the Southern slopes of snow capped Mt. Kenya. Located in the central highlands of Kenya, just south of the Equator, the coffee from this area is known for its distinct high acidity because of the rich volcanic soils. Kianjiru produces about 20 tons of coffee a year.

 

Location
Kianjiru is located in Kirinyaga District, which is about 160 Km from Nairobi at an altitude of 1750 metres above sea level. The region is especially renown for its high quality societies (small holder) produced coffees.

Precipitation & Soil
Due to its strategic location – on the windward of Mt. Kenya, It has a good network of permanent rivers and is wet throughout out the year. The area has two distinct rainfall seasons, long rains (March to May) and short rains (October to November). It has an equatorial type of climate with rich volcanic soils.

 

Processing
Coffee at Kianjiru is wet processed by a central pulpery owned by the village society. Starting with harvesting red ripe cherry only, coffee is then pulped immediately and fermented to remove the mucilage. When fermentation is complete, the parchment is washed with clean water, graded and spread onto raised beds for drying. While sun drying all defective beans are removed by hand.
===

Sourced from the Kirinyaga District, the Kianjiru lot represents the meticulous work of the Kianjiru farmers association. This Kenyan coffee is prepared using the washed process, a method typically employed to highlight the inherent acidity and clean, vibrant profiles often associated with the region’s high-elevation harvests. By removing the fruit flesh before drying, producers ensure that the final cup emphasizes clarity and precision.

Roasted by Five Senses, this specific selection features distinct notes of vanilla bean and raspberry. When evaluating such profiles, enthusiasts often consult a flavor wheel to better categorize the complex interplay between delicate aromatics and bright fruit tones. While washed coffees are celebrated for their crispness, the specific character of this lot reflects the unique terroir of the Kirinyaga District, offering a refined experience that balances sweetness with the classic, lively structure expected from high-quality Kenyan exports.