QUALITY

Kirimara has consistently been the best producer of quality coffee in the country.
The geographical attributes, coupled with sound management practices provide a perfect balance in achieving good quality.

The farm has been run by Tropical Farm Management for the past 18years and a close working relationship with the owners has ensured consistently good processes and qualities.

After the coffee is picked it is taken to the farm factory and deposited in the collection pit which directs the berries to a pulping machine with rotating discs that remove the outer skin.
The beans then move along water channels to separate fermentation tanks.
This pre-grading system of separating the lights from the heavies continues throughout the washing process. Typically, heavies represent the best coffee.

At the fermentation tanks, coffee is soaked for hours to remove the sugary mucus that remained after the outer skin was discarded from the berry. Afterwards the coffee is washed in clean water to remove any remaining mucus. It is generally accepted that longer fermentation periods produce better quality.

When the fermentation process is complete, the beans are put in washing channels.
Here workers agitate the water and beans with wooden paddles and all this time, the coffee is moving over a series of weirs to complete the final separation of berries.

The coffee is then moved to long shadenet tables for sun drying. Beans are turned at intervals to ensure uniform drying. Every stage is supervised by the farm manager to ensure that quality standards are not compromised. The coffee must be monitored until final moisture content is between 10-12%. At night the coffee is covered in plastic sheeting to protect it from dew or rain.

From here, the coffee is transported to the mill.