Pickup currently unavailable
SEZITA – red fruit flavours with exotic notes of tropical fruits
- Factory // Kirimahiga
- Farmer Cooperative Society // New Kiriti
- Varietal(s) // SL-28, 2L-34, Ruiru 11
- Process // Double washed
- Altitude // 1700-1800 masl
- Fermentation time // 16 to 24 hours under cover
- Soaking 16 to 18 hours
- Drying method // Raised beds
- Drying time // 21 days
- Flavour notes // Red currant, Black tea, Sarsaparilla
About the New Kiriti Farmers Cooperative Society(FCS)
In the lush highlands of Murang’a County, Kenya, the Kirimahiga Factory stands as one of three producers under the New Kiriti Farmers Cooperative Society (FCS). Coffee cultivation in this region dates back to the 1960s, and the Cooperative itself was formally established in 1988 — uniting generations of smallholder farmers around a shared commitment to quality.
Located in Mathioya District, the New Kiriti FCS operates with transparency and farmer-led governance. It’s managed by a seven-member elected board, individual management teams for each factory, and a three-person supervisory committee that ensures accountability to its members.
Kirimahiga supports a community of 1,595 registered farmers, with 781 currently active. Together with 19 full-time staff overseeing operations and quality control, they continue to uphold a legacy of craftsmanship, integrity, and innovation — the foundation of Kenya’s global coffee reputation.
About Processing
Processing begins with a disc pulping machine that gently removes the skin and pulp from freshly harvested cherries. The coffee is separated by density into three grades, with only the top qualities (Grades 1 and 2) continuing to fermentation, while Grade 3 is reserved as a lower grade.
The selected lots undergo traditional fermentation for 16 to 24 hours under cover, developing the bright acidity and refined sweetness that define Kenyan coffees. After fermentation, the parchment coffee is thoroughly washed and passed through grading channels for another density sort. The beans are then soaked for 16 to 18 hours in fresh stream water before being sun-dried for up to 21 days on raised beds.
During drying, the parchment is carefully covered at midday and overnight to protect from intense sun and moisture — ensuring a clean, vibrant, and stable cup.