Elevation: 1600 meters above sea level
Total Members: 6,000
Varietals: SL28, SL34 and some Ruiri 11
Started in 2004 when 7 factories broke away from the larger Tetu coop, Kigwandi is part of Mutheka farmers society which is well known in Kenya as one of the best quality producing groups.
This coffee is processed with one disc pulper at the Kigwandi station and is soaked overnight before being scrubbed and resoaked the following day. This second soak can vary in time from 12 hours to 24 hours depending on the availability of the drying beds that they will move to. Once placed on drying beds this coffee is dried for 10-16 days.
There are some factories in Kenya that we see year after year popping up as top quality, Kigwandi is not normally one of those names but this year was extremely different.
We began this year by cupping samples here at our lab in Orlando. Then as the peak harvest lots were becoming ready we flew to Nairobi to cup in the legendary Dormans lab. We were fortunate enough to have a private cupping arranged where we cupped 30 of the country's top producing lots. Kigwandi was among those lots.
On the table this coffee hit with transparency and brightness reminiscent of a washed Ethiopia. Florals for days and finished with pure star fruit like character. It was so wildly unique that we ran the specs of the coffee time and time again to ensure that it would remain so perfect during shipment, and every time we would test the moisture and water activity on Kigwandi it came back positive. We absolutely love this unique coffee.