About This Coffee
Mutitu washing station was built in 1957 and is one of the oldest factories in Kenya. More than 750 smallholder farmers actively deliver their cherries to Mutitu washing station for processing. The station is part of the Rugi Farmers’ Cooperative Society (FCS), which has over 2,200 members and manages several other stations, including New Irera, Mutheru and Githaiti.
Harvest & Post-Harvest
After weighing the cherry to keep a record of each farmer’s delivery, coffee is pulped on a disc pulper and then dry fermented for 12 to 24 hours, depending on the weather. After fermentation, parchment is washed in clean water and graded using grading channels to remove remaining mucilage. Then, the coffee is submerged in clean water for up to 36 hours with a water change every 5 to 12 hours. Finally, parchment is delivered to the raised drying beds for an average of 10 days. The highest qualities are soaked for an additional 24 hours in clean water before being carried out into the drying field.
About SL28 & SL34
SL28 and SL34 were two of the cultivars released by Scott Agricultural Laboratories (SAL) during the height of SAL’s research in Kenya in the 1930s and 1940s. They soon became the cultivars of choice for most growers thanks to their deep root structure that allows them to maximize scarce water resources and flourish even without irrigation. SL varieties also had higher yields than the French Bourbon rootstock that they replaced and were known to be somewhat more disease resistant.
About Peaberries
PB stands for peaberry. Peaberry is a name given to a very specific shape of coffee bean. In Spanish, peaberries are called “caracol”, which means “snail”. The name aptly describes the shape of the peaberry bean, which appears slightly curved in on itself.
Peaberries are the result of a natural mutation in the coffee cherry. Whereas there are usually two beans nestled together in each fruit, a cherry with a peaberry mutation only forms one bean. Thus, peaberries are a single, rounder bean.
Peaberry mutations occur in approximately 5% of all coffee. The beans are known for being rounder, smaller and denser, which can contribute to a more even roast color when handled correctly. Many people find peaberries to have a sweeter flavor profile, as well.
Since peaberries are a natural mutation that is not visible from the outside of the cherry, peaberries must be sorted out during the screen grading stage of dry milling. The peaberry screens have the smallest holes, which are oblong to allow the rounder beans to fall through.
About Nyeri County
Nyeri County is one Kenya's most famous growing regions.
The name Nyeri is derived from the Masaai word nyiro, meaning red, after the red volcanic soil in the area. The name was adapted by white settler farmers to Nyeri. Most farmers in the area today grow tea and coffee as cash crops. Coffee varieties in the region are usually a mix between SL 28, SL 34 (roughly 80%) Batian and Ruiri 11.
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.