Kenya Kisii Kiyaka Estate Masimba Pre-fermentation Natural

Kenya Kisii Kiyaka Estate Masimba Pre-fermentation Natural

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Description
Production Area / Kisii
Producer / Kiyaka Estate
Elevation / 1,650– 1,7500 M
Variety / Pre-fermentation Natural
Level/ SL28 , SL34
Process / Pre-fermentation Natural Process
Roasting Level / Light Meidum Roast
Cupping Notes
/ PlumRed WineStrawberryPassion FruitMango

Estate profile /

【 Kiyaka Estate】

Kiyaka Manor is located in Kisii, the border between southwest Kenya and Tanzania, at an altitude of 1650 to 1750 meters.


The owner of the estate, Edwin Nyaega Kitaka (Eddy), is a returning young farmer. In 2014, he decided to return to his hometown, Kissy, to take over the family's land and start growing coffee. It has been 8 years now, which is the maturity period of the coffee tree.

The core value of Chiaka is to make good coffee with the least amount of chemicals. Eddy believes that the impact of sun exposure on the environment is less than that of washing with water, so he devoted himself to the two post-processing methods of sun exposure and anaerobic sun exposure, which are rare in the Kenyan coffee industry. It has also pioneered a different path from other coffee front-end workers in Kenya.

【 Pre-fermentation and sun exposure】

Put the unprocessed coffee cherries directly into the unsealed fermentation tank for 96~120 hours. The natural fermentation of the coffee cherries at this stage will release carbon dioxide and make the coffee cherries in a similar anaerobic state. Also because the fermenter is not completely sealed, this treatment method can also be said to be Micro Anaerobic.

After confirming that the fermentation is complete, the whole batch of coffee cherries are placed on the shelf of the small greenhouse and exposed to the sun until the moisture content drops to about 10%. The exposure of this batch took about 30 days, far exceeding the drying time of normal sun exposure. Thus brewing a direct flavor.
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