About This Coffee
This lot is a blend of coffees from different wet mills, or factories, as they’re called in Kenya, managed by Baragwi Farmers’ Cooperative Society (FCS). Baragwi was registered in 1953, and is among the oldest coffee cooperatives in Kenya. Today, Baragwi manages 12 wet mills, and represents over 18,000 members. They continue to work with their members to promote best agricultural practices in the field and with workers at the wet mills to enhance processing techniques.
Harvest & Post-Harvest
Smallholders handpick ripe cherry and deliver it to the factory that day. At intake, cherry is meticulously sorted. All sorting is overseen by the cherry clerk, who ensures that only ripe, undamaged cherry Is received.
Once sorted, cherry is pulped on the factory’s disc pulper. Pulped cherry is dry fermented for 18-24 hours. Skilled staff oversee fermentation, checking regularly to ensure fermented is halted at just the right moment. After fermentation, cherry is sent through washing and grading channels.
Parchment is soaked for 24 hours and then placed on raised drying beds. Staff sort drying parchment to remove any remaining defective beans and turn parchment constantly to promote even drying. Drying typically takes between 1 and 2 weeks.
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.