About This Coffee
Moses Kamura Nganga named his estate Gifted to honor the generosity of his father, who had gifted him the land. The farm’s altitude of 1,800 meters above sea level, makes it an ideal location for cultivating the Ruiru and SL28 varieties that Moses planted.
Moses initial delivered his cherry to Kimaratia FCS (Farmers’ Cooperative Society) but began processing his own coffee in 2011.
Harvest & Post-Harvest
After selective handpicking, cherry is processed on the estate. First, cherry is pulped on a disc pulper. Then, it is fermented for approximately 16 to 24 hours and then washed in clean water. Parchment is sundried on raised beds. Dried parchment is milled at Sucafina Kenya’s dry mill, Kahawa Bora.
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.