About This Coffee
This Fully washed lot was produced by Penniah Wambui Ngigi. Penniah cultivates SL28 and SL34 her Kiambu estate. The high altitude of 1,700 to 1,800 meters above sea level creates the perfect conditions for sweet, dense cherry to form. The resulting cup is creamy with vanilla and apples.
Harvest & Post-Harvest
After selective handpicking, cherry is processed on the estate. First, cherry is pulped on a motorized hand pulper. Then, it is fermented for 16 to 24 and, after being washed, is soaked in fresh water for 24 hours. Parchment is dried on raised beds to 10 to 18 days. Dried parchment is milled at Sucafina Kenya’s dry mill, Kahawa Bora.
Coffee in Kenya
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.
Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.