Kenya - Chirongi AA
Tried this coffee and liked it? Let the farmers know: email@example.com
This was our third year visiting Kirinyaga and Nyeri to select coffees as the harvest is winding down. After narrowing down many hundreds of samples we finally settled on this delicious coffee from Kaiguri factory, part of the Mutheka co-operative, as one of the best of the season.
Farm: 520 smallholder farmers (ca. 25% women), each typically owning about 250 trees
Varietal: SL-28, SL-34
Processing: Fully washed and dried on raised African beds
Elevation: 1750 masl
Rainfall: 2,200 ml
Situated near the town of Kaiguri in the district of Nyeri, the Kaiguri factory was established in 1969, being one of 18 faactories in former Tetu coffee growers cooperative. It borders the Karima hills in Othaya, and other crops grown by farmers here are maize, beans, arrow roots, sweet potato and potato.
The main harvest here is from October and on, each farmer owning a little less than 200 trees on average. Varieties grown are typical for Kenya – SL28, SL34, Ruiru 11 and as of late, some Batian has been planted.
After picking, ripe cherry is brought to the factory by smallholder farmers before it undergoes processing to remove the skin and pulp – known as the wet processing method. The nearest water source is the Gura river. Four soaking pits have been established for wastewater management, and wastewater is also recirculated. The factory is using a disc pulper to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. (Dormans/CMS)
Contact us about wholesale rates here: firstname.lastname@example.org