About This Coffee
This coffee is contributed by 120 smallholder farmers working with Kiremba Factory. The factory is managed by Kiremba Farmers’ Cooperative Society (FCS). Located in the Great Rift Valley, farmers in the region benefit from nutrient-rich soils and optimal temperatures. Ideal microclimate, combined with the farmers' dedication, results in sweet, dense beans. Coffees in the region are typically cultivated on small plots before being harvested and delivered to the factory for processing.
This fully washed lot is graded as Peaberry (PB), which is well known for its often sweet profiles and distinctive physical shape.
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.
Kenya Region : Rift Valley
Kenya's Rift Valley has emerged as a growing hub for coffee production, particularly towards the western regions. While historically secondary to central highlands around Mount Kenya (think Kiambu, Muranga, Nyeri, etc), farmers in the region now contribute significantly to national output.
Early coffee production in Kenya was focused on the Central regions, but Rift Valley regions such as Kericho, Nandi, Bomet and Trans-Nzoia began expanding in the mid-20th century after Kenya achieved independence in 1963. At this point, land ownership was shifted to smallholders via the Swynnerton Plan (1950s), transforming Kericho's coffee into cooperative-driven small farm production. Farmers in the region at that point began diversifying from the traditional maize and tea production, and they were encouraged by a burgeoning cooperative structure within the country alongside ideal coffee growing conditions.
Kericho's coffee sector is experiencing new attention – something of a revival – with production increasing due to government support and diversification from tea amid favorable prices and soils. Today, Kericho ranks among Rift Valley producing areas (with Nakuru, Nandi), focusing on sustainable agroforestry.
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.