TIP: You can save products to
your favorites list if you log in
Another fantastic Kenya on the heels of our Wahundura AB....sure to be a favorite while it lasts. Farmers cultivate small coffee farms of approximately 250 to 350 trees at altitudes of 1,600 to 1,800+ meters above sea level and deliver their cherry to Kabingara factory. The high altitudes provide the warm days and cool nights that help nurture sweet, dense cherry. The
washing station is owned and operated by Karithathi Farmers' Cooperative Society (FCS).
Farmers delivering to Karithathi washing station
cultivate primarily SL28, SL34, Batian and Ruiru 11 in
small coffee gardens that are, on average, smaller
than 1 hectare. ‘SL' varieties are cultivars originally
released by Scott Agricultural Laboratories (SAL) in
the 1930s and 1940s. They soon became the go-to
trees for many growers in Kenya due to their deep
root structure, which allows them to maximize scarce
water resources and flourish even without irrigation.
They are cultivated with a serious eye towards
sustainability and Good Agricultural Practices, with
minimal environmental impact where possible.
Batian is a relatively new variety introduced by the
Kenya Coffee Research Institute (CRI) in 2010. Batian
is named after the highest peak on Mt. Kenya and is
resistant to both CBD and CLR. The variety has the
added benefit of early maturity – cropping after only
two years. Similar to Batian, Ruiru 11 is a new variety
known for its disease resistance and high yields. It also
starts yielding fruit after just 2 years.
Farmers receive technical agronomic support from our trading partner,
Sucafina Kenya. They also receive soil sampling from
Kahawa Bora. The soil sampling program addresses a
key step in farmer profitability. Lower input costs mean lower overall production costs and higher profits. More targeted input application also translates into healthier trees and higher quality cherry.
Prior to Kahawa Bora's soil sampling program, farmers had little access to soil analysis methods. Fertilizer, when applied, would be formulated according to a generalized recipe rather than one uniquely suited to the farm's exact needs. Now, with better access to
information through technology and agronomical
assistance, farmers can apply the right fertilizer recipe at the right time, improving yields and cherry quality.
Smallholders selectively handpick ripe, red cherry and
deliver it to Kabingara Factory. At intake, the Cherry
Clerk oversees meticulous visual sorting and floating
and accepts only dense, ripe cherry.
After intake, cherry is pulped and fermented.
Following fermentation, coffee is washed in clean
water and laid to dry on raised beds. Workers rake
parchment frequently to ensure even drying. They
cover drying parchment during the hottest time of
day, to maintain slow, even drying and at night, to
shelter parchment from moisture. It takes an average
of 7 to 14 days for parchment to dry.
Like many fruit-forward, highest-quality Kenyas, the aromatics are quite sweet and prominent, and the cup sings of summer berries, caramel, peach and apricot. Stunner pourover!
