Kiunyu AA

Kiunyu AA

Vibrant and juicy. Syrupy body, packed with complex blackberry and juicy red currant flavour and sparkling raspberry acidity

Regular price€15,00
Tax included.


Red cherries were sorted, pulped and dry fermented from 16–26 hours. Cherries are then washed with clean water to remove any unwanted mucilage which is then graded. The next step is to soak the parchment in water for 12–48 hours. During the soaking process, water is replaced every five hours. The final process is to dry the parchment on a raised bed for 7–15 days. Coffee parchment is spread evenly and turned regularly to achieve even drying. During the drying process, employees regularly inspect the parchment to remove any damaged and discoloured beans.

The fertile land is rich red volcanic soil, resulting in more vibrant and complex coffees.

Kiunyu Coffee Factory

farm story
Kiunyu Coffee Factory

This micro-lot is produced in the Kiunyu Coffee Factory located in the Gichugu division on the southern side of Mount Kenya. Established in the 1960s, Kiunyu Coffee Factory is one of two coffee factories (mill) of the Karithathi Farmer Cooperative Society in Kianyaga town, Kirinyaga County of the Kenya highlands. Since then it has been serving farmers around villages such as Kagumoini, Kianduma, Kiambuuku, Kiambatha, Gatura and Kiamuki.

The area is extremely fertile, made up of rich red volcanic soil at an altitude of 1,500+ masl and an annual rainfall of around 1,400 mm. The majority of coffee varieties grown here are SL34, but some farmers also grow Ruiru 11.

Coffee farming in the region started in the 1950s. However coffee is not the main source of income for the farmers. Other than coffee, they also produce macadamia, maize and dairy. Additionally, many farmers prefer to grow tea because of its constant high yield throughout the year and easier to produce.

coffee in Kenya
Coffee grading system

Coffee in Kenya is graded by its size. There are eight grading categories, with AA, PB and PB being the most common grade. The grade AA is used to classify beans that are 17/18 screen size (larger than 7.2 mm). The AB grade is a blend of grade A beans (6.8 mm) and grade B (6.2 mm). Lastly, PB grade is used to classify peaberry beans.

Kenyan AA coffee is valued highly at auction because AA beans are grown at a higher altitude which correlates to higher quality. Some Kenya AA coffees are light-bodied yet still very bright and exhibit a floral aroma. Tones of passion fruit and wine are often present, and this is almost always balanced by an acidity that is crisp and refreshing.

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