About This Coffee
Over 2,000 farmers deliver their cherries to Kegwa factory, which is run by the Ngiriambu Farmers Cooperative Society (FCS). Founded in 1997, the cooperative includes over 30% women producers. Ngiriambu FCS aims to produce high-quality coffee and provide better returns to farmers.
Cultivation
The region of Kirinyaga benefits from fertile volcanic soils and high altitude, typically around 1,600 meters above sea level. Farmers delivering to Kegwa Factory primarily cultivate SL28, SL34 and Ruiru 11, varieties renowned for their complex flavors, vibrant fruit notes and delightful acidity. The SL varieties were originally released by Scott Agricultural Laboratories in the 1930s and 1940s. Their deep root structures allow them to maximize water resources and flourish even without irrigation. Ruiru 11 is a newer variety recognized for its disease resistance and high yields, beginning to yield fruit within a two-year timeframe. Farmers are increasingly adopting Good Agricultural Practices that minimize environmental impact.
Harvest & Post-Harvest
Smallholders selectively handpick only ripe cherries and deliver them to Kegwa Factory, where the process of presorting begins. Cherry is visually handsorted to remove any defects and then floated to remove underripes. After intake, cherries are pulped and fermented for 12 to 16 hours. Then, parchment is washed in clean water and soaked for 12 to 24 hours before being dried on raised beds or in solar driers. It typically takes 10 to 14 days for the parchment to dry. During this time, workers carefully oversee the process, raking parchment frequently to ensure even drying and avoid excess moisture.
AA Grade
Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18 screen size, meaning that they are larger than 7.2 millimeters.
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.