About This Coffee
Located in the Great Rift Valley, where nutrient rich volcanic soil and high altitudes create ideal conditions for coffee cultivation, farmers delivering to Kiremba Factory cultivate SL-28, SL-34 and Ruiru-11 varieties in small coffee gardens. Kiremba Factory is managed by Kiremba Famers’ Cooperative Society (FCS) and has 120 members who deliver their cherry to the factory.
Cultivation
Farmers cultivate SL-28, SL-34 and Ruiru-11 in small plots, typically about 200 to 300 trees. SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon 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 to sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Ruiru 11 is a newer variety known for its disease resistance and high yields. It starts yielding fruit after just 2 years.
The Great Rift Valley spans from the northernmost tip of Ethiopia across Kenya and all the way to the southernmost region of Tanzania. It is home to some of the oldest-known fossils of humankind, which suggests its importance in the early development of humanity. The region has ideal conditions for cultivating coffee. The soil is red volcanic and the mild climate, combined with the high altitudes, creates the warm days and cool nights that are essential for slow, sweet cherry development. ‘
Harvest & Post-Harvest
Farmers deliver their cherry to Kiremba Factory for processing. Cherry is visually inspected at intake and pulped on a disc pulper. Then, coffee is fermented overnight and washed in clean water. Parchment is soaked in fresh water for an additional 24 hours and then laid on drying beds to sundry. Workers rake parchment frequently to ensure even drying. It takes approximately 10 to 15 days for parchment to dry.
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.