CHRISTMAS ORDERING & CLOSURE TIMES
Five Senses will be closed from 12pm, Friday 22 December until Tuesday 2 January.
For the best chance of receiving your order before Christmas, we suggest you order before Tuesday 19 December.
Orders placed between Wednesday – Friday 22 December will be sent out, but will most likely arrive after Christmas.
Orders placed after 10am Friday 22 December & throughout closure period will be roasted & dispatched on Tuesday 2 January.
From Everyone at Five Senses, we hope you have a fantastic caffeine fuelled Christmas!
Vanilla bean & raspberry sweetness with a crisp lingering finish.
Kianjiru is a farmers association consisting of small holders which produces a high grown top quality coffee grown on the Southern slopes of snow capped Mt. Kenya in the central highlands of Kenya, just south of the Equator. Coffee from this area is known for its distinct high acidity because of the rich volcanic soils. Kianjiru produces about 20 tonnes of coffee a year. Expect vanilla bean and raspberry sweetness with a crisp lingering finish.
Kianjiru, a name derived from a clan Unjiru, is a small holder’s farmers association which produces a high grown top quality coffee grown on the Southern slopes of snow capped Mt. Kenya. Located in the central highlands of Kenya, just south of the Equator, the coffee from this area is known for its distinct high acidity because of the rich volcanic soils. Kianjiru produces about 20 tons of coffee a year.
Kianjiru is located in Kirinyaga District, which is about 160 Km from Nairobi at an altitude of 1750 metres above sea level. The region is especially renown for its high quality societies (small holder) produced coffees.
Precipitation & Soil
Due to its strategic location – on the windward of Mt. Kenya, It has a good network of permanent rivers and is wet throughout out the year. The area has two distinct rainfall seasons, long rains (March to May) and short rains (October to November). It has an equatorial type of climate with rich volcanic soils.
Coffee at Kianjiru is wet processed by a central pulpery owned by the village society. Starting with harvesting red ripe cherry only, coffee is then pulped immediately and fermented to remove the mucilage. When fermentation is complete, the parchment is washed with clean water, graded and spread onto raised beds for drying. While sun drying all defective beans are removed by hand.