Kenya Nyaega Kiyaka

Kiyaka - coffee, produced the farm of producers Edwin and Jacqueline from Kenya.
Edwin is one of a kind in Kenya, who always tries to experiment between different anaerobic fermentation methods and diversifying his plantation, varieties and care methods. His wife, Jacqueline, works closely with the Colombian producer through social media to conduct all their experiments. She is also a coffee quality manager and a great coffee taster.

Edwin creates his plantations using the interaction of various crops and beehives. Always improving his farm, he made himself a micro-mill to process all his coffees with a large quantity of drying African beds. His small farm consists of many interesting varieties of coffee, as well as fruit trees, chili peppers and yams. Beehives, which are placed in different parts of the farm, increase the productivity of the farmer in the care of the trees.

All varieties of coffee cherries are carefully selected after ripening, then placed in water tanks to clean the defective cherries. After that, they are placed in sealed containers for 4-6 days, depending on the temperature. After anaerobic fermentation, the coffee is washed and left to dry on African beds. They are protected by a canopy from the heat. The dry cherries after 28 days, reaching 12,5% maximum humidity are then sent to a large modern mill, where the coffees are graded and cleaned before shipping.

Coffee will taste plum, fig, and white currant with a slight sour in your filter and vanilla, kiwi or prune in your espresso.