Wahundura Murang’a AA

This Fully washed coffee from Wahundura Factory in Murang’a is full of apple, classic Kenyan blackberry and vanilla.  

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Coffee Grade:
Wahundura Factory
Ruiru 11, SL28
Fully washed
1,600 to 1,800 meters above sea level
1,100+ farmers working with Kamacharia FCS 
Murang'a, Central Kenya
Farm Size:
200 to 300 trees on average
Area Under Coffee:
250 hectares
Bag Size:
30kg GrainPro
Harvest Months:
Central Kenya: May – July (early crop) | October – December (late crop)

About This Coffee

Wahundura Factory is one of 4 wet mills owned and operated by Kamacharia Farmers’ Cooperative Society (FCS). Over 1,100 smallholder farmers contribute ripe cherry to Wahundura. Farmers cultivate Ruiru 11 and SL28 at 1,600 to 1,800 meters above sea level in Murang'a county. 

Harvest & Post-Harvest

After selective handpicking, cherry is delivered to the factory. At intake, a cherry clerk ensures that only ripe, red cherry is accepted. Accepted cherry is pulped on a disc pulper and is then fermented for 16 to 24. After being washed in clean water, parchment is soaked in fresh water for an additional 24 hours. Parchment is dried on raised beds for 18 to 24 days. Dried parchment is milled at Sucafina Kenya’s dry mill, Kahawa Bora.

AA Grade

Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18 screen size, meaning that they are larger than 7.2 millimeters.

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.

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