Farmers in Othaya planted their first coffee trees in 1956. The Coop has 19 wet mills. The Coop is located in Nyeri County, Othaya district, Eastern slopes of Aberdare ranges.
Farmers selectively handpick ripe cherries that are delivered for wet milling the same day. The parchment is then fermented, washed, and sun dried on raised beds. Dry parchment is milled and bagged at Othaya-area coffee mills and then transported to warehouses. The Coffee is then sold either through the Nairobi auction or direct to overseas buyers.
The Coop is managed by an elected board of 13 members, elected from all catchment areas. Each member represents an electoral zone in the larger Othaya District . Currently the Coop has 120 permanent members of staff who are headed by a Secretary Manager. The Secretary Manager oversees the day to day running of the Coop under the supervision of the board.
This coffee was processed at the Kenya Kiruga wet mill outside of Othaya. The Kenya Kiruga wet mill (or “factory,” as they’re typically known in Kenya) has around 630 members, and roughly 30% of the members are women. The high elevation (1800+M) and rich volcanic soil of the region helps to produce truly exceptional coffees, and the hard-working members of the Kiruga factory ensure their coffees are processed with the utmost care and commitment to quality.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Kenya Kiruga PB, from Tinker Coffee in Indianapolis, Indiana. Feel free to pull up a chair.
THEDETAILS:
region: Othaya District, Iriani Division, Kenya
farm: Kenya Kiruga Wet Mill
producer: smallholder farmers
association: Othaya Farmers Cooperative Society
elevation: 1890 meters above sea level
cultivars: SL28, SL34, Ruiru 11, Bastian
process: fully washed, raised bed dried
CUPPINGNOTES
The aroma of the Kenya Kiruga PB is everything I’m looking for in a Kenyan coffee. Sweet, floral, and fruity with chocolate, dark fruits, tropical fruit, citrus, and purple flowers.
Taking my first few sips from the cup, the coffee is immediately dazzling. Right out of the gate, the coffee is bright and effervescent with a sparkling citric acidity, crystalline clarity, and silky mouthfeel. Initial flavors of cocoa, honey, and buttercream
FINALTHOUGHTS
*content courtesy of Stumptown Coffee Roasters
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.