Belancan Yeast Honey, from Kintamani, Bali
The Belancan Yeast Honey lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo
Kirura Factory is located in the Kiambaa division of Kiambu County, nestled in Kenya’s Central Highlands. The county borders Nakuru and Kajiado to the west, Murang’a and Nyandarua to the north, and Nairobi to the south. The factory was established in 1988 and operates under the Komothai Farmers Cooperative Society. It works with approximately 800 smallholder farmers who manage about 400 hectares of coffee.
Situated at 1,800 to 1,950 meters above sea level, Kirura benefits from deep red volcanic soils and annual rainfall of 1,000–1,100 mm. The main coffee varieties grown are SL28, SL34, and Ruiru 11. Processing is fully washed, using clean water sourced from the nearby River Gatamaiyu. Kirura’s main harvest occurs between October and December, with a smaller early crop harvested from April to July.
More About Kirura Factory
For the Kirura Washed, farmers handpick only fully ripe cherries early in the morning, then deliver them to the wet mill for sorting, where underripes, overripes, and foreign matter are removed. Clean water from River Gatamaiyu is used for washing. Cherries pass through a chute into the pulping house. In water channels, floaters are skimmed off while heavier beans sink and move into fermentation tanks to rest overnight. The next day, workers wash off the mucilage and transfer the beans to sloped tiled channels. Using wooden shunts, they push the beans upstream—lighter ones flow down quickly, while denser beans move more slowly. The beans are then sun-dried on raised beds, closely monitored and covered during rain or intense sun. Once they reach 10–12% moisture, they are bagged and sent to the dry mill.
Culturally, the name “Kiambu” is believed to originate from a Kikuyu clan, Mbari ya Mbuu, who once lived near the present-day town. Morphologically, the region is shaped by its volcanic highland soils and a climate ideal for slow cherry maturation—factors that contribute to the clarity and complexity of the cup profile.
Kirura’s structure and attention to detail in post-harvest handling reflect not just technical expertise but also a deep-rooted community approach to quality. Kirura produces around 130 metric tons of cherries annually, with more than 70% of its output graded as AA and AB. The factory is known for high-quality lots and regularly places among the top 10 in Kenya’s Taste of Harvest competitions.
The factory represents both historical continuity and agricultural innovation. The cooperative model empowers its 800 members to maintain high standards, from monitoring cherry ripeness to managing post-harvest processes with exceptional precision.
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
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While you are here, discover our other coffees!
Belancan N2 Anaerobic Natural, from Kintamani, Bali
The Belancan N2 Anaerobic Natural lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo, a coffee farmer with 5 hectares of land at elevations of 1,200 to 1,400 meters above sea level
Manikliyu Honey, from Kintamani, Bali
The Manikliyu Honey lot comes from Manikliyu Village, Kintamani, Bali, Indonesia, and is produced by Mudar, a coffee grower whose family has cultivated coffee for generations.
Eka’s Wet-Hull, from Kintamani, Bali
The Eka’s Wet-Hull lot comes from Dausa Village, Kintamani, Bali, Indonesia, and is produced by Eka, a second-generation coffee grower who inherited his farm from his father.