About This Coffee
Matafam Estate, owned by Maurice Chebus Matasero is located in Bungoma region, Western Kenya. The name "Matafam" is derived from the family name, Matasero, symbolizing the deep family ties and tradition embedded in their coffee production. Matafam established its wet mill. By processing their coffee independently, Maurice and his family are able to maintain greater traceability and build name-recognition for their coffee..
Cultivation
The western region of Kenya benefits from fertile volcanic soils of Mount Elgon and high altitude, typically around 1,600 meters above sea level. Farmers primarily grow K7, 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.
K7, known for its tolerance to rust and coffee berry disease, has been extensively used in breeding programs in Kenya and Tanzania. Released in Kenya in 1936 after five generations of selection by Scott Agricultural Laboratories, it remains widely planted in Kenya. According to P. A. Jones, an agricultural officer in the 1950s, K7 was one of two trees selected in 1936 by R. H. Walker from French Mission trees on his Legetet Estate. Recent genetic tests have shown that K7 is related to the Bourbon genetic group.
Harvest & Post-Harvest
Maurice and his sons handpick only ripe cherry and visually hand sort it to remove any defects. They pulp and then soak coffee for 12 to 24 hours and ferment it for 12 to 24 hours. Then, they wash parchment in clean water and dry it on raised beds for 7 to 14 days until it reaches the desired moisture level. During this time, they rake parchment frequently to ensure even drying and avoid excess moisture.
AB Grade
Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18 meaning that beans are between 6 and 7 millimeters in size.
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.