About This Coffee
Producer Nganga Githei owns the two plots of land that together compose the Kamugiri Estate. His daughter-in-law, Theresa, manages the coffee farms. Nganga purchased Kamugiri Estate in 1977 and also farms dairy and tea on the land. His farm lays at an impressive altitude of 2,000 meters above sea level.
Harvest & Post-Harvest
After picking, cherry undergoes primary processing on the farm. First, cherry is pulped on a disc pulper. Then, it is fermented overnight. Due to the cool temperatures at high altitude, coffee sometimes needs additional time to properly break down all the sugars. After washing the coffee in channels to remove remaining mucilage, parchment is spread out on raised drying tables.
Drying times depend on climate and ambient temperature, but the process can take up to 3 weeks. Parchment is covered at midday and overnight to protect it from humidity and extreme heat.
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.