About This Coffee
Muthigi-ini factory is located in Njukiini ward, the eastern part of Kirinyaga region. Established in 1968, it is part of Rwama Farmers Cooperative Society (FCS) which also operates Kimatu and Muburi wet mills. The 1,200 farmers delivering their cherry to Muthigi-ini factory cultivate their coffee at around 1,600 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 Muthugi-ini factory grow SL28, SL34 and Ruiru 11, varieties renowned for their complex flavors, vibrant fruit notes and delightful acidity. Ruiru 11, developed in response to the catastrophic 1968 coffee berry disease (CBD) epidemic in Kenya, is a high-yielding coffee variety known for its compact stature, disease resistance, and excellent cup quality. Bred through a complex process that integrated these desirable traits, Ruiru 11 was designed to address both agricultural challenges and market demands. Remarkably, it begins to yield fruit within just two years, offering farmers a resilient and productive crop option.
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 Muthigi-ini Factory. Cherry is visually hand sorted to remove any defects and then floated to remove underripes. After intake, cherry is soaked for 24 hours then pulped and fermented for 12 to 18 hours. Following fermentation, parchment is washed in clean water and dried on raised beds or in solar driers for 7 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.