About This Coffee
Neliza Estate sits at 1,800 meters above sea level in Kenya’s Nyeri County. Tthe farm has an ideal microclimate for cultivating specialty coffee. The warm days and cool nights support sweet, dense cherry growth.
Nehemiah works with our team at Sucafina/Kahawa Bora to improve the quality of coffee and productivity of the trees. Field staff provide training and support in a wide range of agricultural and processing techniques.
Cultivation
Neliza is planted with ‘traditional’ SL28 & SL34 coffee trees, as well as Batian and Ruiru 11. The SL28 cultivar was originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. Along with SL34, it soon became the go-to tree for many growers in Kenya due to its deep root structure, which allows it to maximize scarce water resources and flourish even without irrigation.
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.
Nehemiah receives regular training from Sucafina in Good Agricultural Practices, including fertilizer application, pruning guidance and renovation advice, which helps him to keep his small farm in optimal condition.
Harvest & Post-Harvest
Neliza is categorized as a ‘small estate’ in Kenya. Traditionally, many farmers of this size in the country did not operate their own processing equipment. They have historically delivered cherry to a centralized cooperative-owned ‘Factory’ (as washing stations are called, locally), where their production is combined with that of others from their region. Nehemiah, however, operates a small wet-mill and processes his own coffee, ensuring full traceability back to the farm.
Cherry is selectively handpicked and then pulped on Nehemiah’s disc pulper. Coffee is fermented for 16 to 24 hours and washed in clean water to remove any remaining mucilage. Parchment is transferred to raised beds where it sundries for approximately 12 days. As it dries, parchment is turned regularly to ensure even drying.
To cater for single producer lots that are very small, Kahawa Bora/Sucafina has a separate microlot milling line that was custom made to hull (remove the parchment from the green coffee beans) lots as small as one bag at a time. This set up is highly unusual in Kenya, and the line makes it possible for growers like James to maintain their own ‘brand’ when selling their coffee. We feel this is a push in the right direction for Kenyan growers to gain market access to quality-focused buyers overseas.
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.