Keňa KIRURU from HAYB is a taste explosion that will grab you and won't let go. The first sip hits your tongue with the sparkling acidity of red currants – fresh, distinctive, and unexpectedly fun. This is immediately followed by a wave of sweet apricots, adding juiciness and fullness, and finally, smooth vanilla rounds it all out beautifully. Every cup is bursting with energy, juiciness, and character. This is not a coffee to drink in the background – this is a flavor that demands attention. It entertains, surprises, plays with you, and maintains a perfect balance.
Kiruru Coffee Factory has more than 70 years of experience – it was founded in 1952 and has been an important point on Kenya's coffee map ever since. It is located on five acres of land in the middle of hills surrounding villages such as Kiriaini, Umbuni, Kiambuthia, Gikiundu, and Kagioini. Interestingly, it is located in an area known primarily for tea cultivation, so growing coffee here is a bit of a rebellion – but one with a clear goal and tradition. Thanks to the specific microclimate, farmers can harvest twice a year, which brings stability and space for careful work with each harvest.
Washed processing is one of the cleanest and most precise methods of coffee processing. After careful hand picking, the skin and most of the pulp are mechanically removed from the coffee cherries, and the beans are then fermented in water tanks. During this phase, enzymes break down the remaining pulp and the beans are then thoroughly washed with clean water. This is followed by drying on raised beds, where the coffee slowly dries to the ideal moisture content.