About This Coffee
Nicola Estate is located in Nakuru county, in the Rift Valley region, which is also known as the cradle of humanity. Located at 1,830 to 2,200 meters above sea level, the high altitudes of the farm create the warm days and cool nights for producing sweet, dense cherry.
Harvest & Post-Harvest
Cherry is selectively handpicked and processed on Nicola Estate. Cherry is pulped and coffee is fermented in tanks or bags. Following fermentation, parchment is washed in clean water and laid on raised beds to sundry. Parchment is raked frequently to ensure even drying.
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.