About This Coffee
Coffee trees were first planted at Mwendia in the 1960s by Perminus Githinji Mwendia’s parents. Today, Perminus, who inherited the farm from his parents, manages Mwendia with help from his own son, Joseph. Before establishing themselves as a sought-after microlot, the Mwendias delivered cherry to Konyu Factory, managed by Kabare Farmers Cooperative Society. Selling under their own name helps the Perminus and Joseph sell directly to Sucafina and garner higher prices per kg.
Cultivation
Situated in Kimunye, in Kirinyaga, Mwendia Farm sits at the lofty altitude of 1,800 meters above sea level, along the slopes of Mt. Kenya. In addition to benefiting from the deep red, nutrient-rich volcanic soil, the Mwendia family works with Wycliffe O. Murwayi, , Managing Director of Sucastainability Kenya. With decades of experience as an agronomist, Wycliffe works with families like the Mwendias, sharing information about good agricultural practices (GAP) and helping them determine how to continue improving coffee quality.
Harvest & Post-Harvest
Cherry is selectively The producer sells directly to our local partner KENYACOF (Sucafina in Kenya), who as a service provider takes care of in-country logistics, milling and preparation for export.
Cherry is selectively handpicked. Harvested cherry is visually inspected and floated for density. Cherry is separated by color and degree of ripeness, which enables better calibration on the pulping discs and significantly reduces the number of damaged beans. Pulped cherry is fermented, washed in clean water and transferred to raised tables. Parchment is raked frequently to ensure even drying. It takes approximately 10-21 days for parchment to dry.
About Peaberries
PB stands for peaberry. Peaberry is a name given to a very specific shape of coffee bean. In Spanish, peaberries are called “caracol”, which means “snail”. The name aptly describes the shape of the peaberry bean, which appears slightly curved in on itself.
Peaberries are the result of a natural mutation in the coffee cherry. Whereas there are usually two beans nestled together in each fruit, a cherry with a peaberry mutation only forms one bean. Thus, peaberries are a single, rounder bean.
Peaberry mutations occur in approximately 5% of all coffee. The beans are known for being rounder, smaller and denser, which can contribute to a more even roast color when handled correctly. Many people find peaberries to have a sweeter flavor profile, as well.
Since peaberries are a natural mutation that is not visible from the outside of the cherry, peaberries must be sorted out during the screen grading stage of dry milling. The peaberry screens have the smallest holes, which are oblong to allow the rounder beans to fall through.
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.