About This Coffee
There are 1,300 farmers who deliver their cherry to the Kevote Factory. The factory is owned and operated by the Kirurumwe Farmers’ Society, which is situated in Makengi, Embu County. Founded in 1963, the society now operates three factories. In total, Kirurumwe FCS processes and sells about 25% of all the coffee produced by smallholder farmers in the region.
Cultivation
The southeastern side of Mount Kenya experiences two rainy seasons and has both a main harvest (October through December) and a smaller crop (April through June. The volcanic region of Makengi offers ideal conditions for the cultivation of the high scoring varieties like SL28, Ruiru 11 and Batian. These varietiess are renowned for their resilience and ability to produce coffee with vibrant flavor notes including currants, berries and tropical fruit with a delightful acidity. Coffees from Makengi are highly prized in the specialty coffee market.
The ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They quickly became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible.
Introduced by the Kenya Coffee Research Institute (CRI) in 2010, Batian is a relatively new coffee variety named after the highest peak on Mt. Kenya. This variety is resistant to both Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR) and offers the added advantage of early maturity, producing crops after just two years. Similarly, Ruiru 11 is a newer variety recognized for its disease resistance and high yields, beginning to yield fruit within the same two-year timeframe.
Harvest & Post-Harvest
Smallholders selectively handpick ripe cherries and deliver them to the factory, where the cherries are presorted. Only ripe cherry is pulped and coffee is then fermented for approximately 12 to 16 hours. Following fermentation, parchment is washed in clean water and dried on raised beds for 7 to 14 days until it reaches the desired moisture level. To ensure even drying, workers frequently rake the parchment.
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.