About This Coffee
Kimatu factory is located in Njukiini ward, the eastern part of Kirinyaga region. It is part of Rwama Farmers Cooperative Society (FCS) which also operates Muthigiini and Muburi wet mills. The 800 farmers delivering their cherry to Kimatu factory cultivate their coffee at around 1,700 meters above sea level.
Cultivation
The region of Kirinyaga benefits from fertile volcanic soils and high altitude, typically around 1,700 meters above sea level. Farmers delivering to Kimatu factory grow SL28, SL34, Ruiru 11 and Batian, varieties renowned for their complex flavors, vibrant fruit notes and delightful acidity. 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.
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.
Farmers are increasingly adopting Good Agricultural Practices that minimize environmental impact.
Harvest & Post-Harvest
Smallholders selectively handpick only ripe cherry and deliver it to Kimatu Factory. Cherry is visually hand sorted to remove any defects and then floated to remove underripes. After intake, cherry is pulped and fermented for 12 to 18 hours. Then, parchment is washed in clean water and dried on raised beds or in solar driers for 10 to 14 days until it reaches the desired moisture level. During this time, workers carefully oversee the process, raking parchment frequently to ensure even drying and avoid excess moisture.
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.