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 17/18.5 screen size, meaning that they are larger than 7.2 millimeters.

Sucafina in Kenya

Kahawa Bora recognizes the importance of cultivating supportive relationships with coffee farmers and roasters, alike. The mill provides crucial services for the farmers and cooperatives with whom they work.

They provide key agricultural extension work, helping farmers improve the health of their crops, increase productivity and ensure the best possible quality. They also support innovation in the small estate sector.

Kahawa Bora also, more generally, lends their own expertise in quality processing to their clients, providing feedback and contributing to their knowledge of processing methods and evolving market demand.

Most small estate owners do not typically produce enough coffee to fill 50 bags with parchment beans, the smallest quantity mills will generally process. Before Kahawa Bora was established, mills and marketing agents would have to blend smaller lots from multiple estates before bringing it to the mill. This meant that coffee from small estates was often anonymized, which could also limit payment for recognition or quality.

Before operating their own mill, our sister company solved this problem by blending lots from approximately 4-8 producers living in the same area —such as with our Slopes of 8 coffees. This method also allowed producers to maintain the identity behind their coffee and gave them collective control over price expectations. Kahawa Bora’s microlot program is one more option that producers can choose along this vein.

With the purchase of the Kahawa Bora mill, it is now even easier to keep traceability intact all the way from the individual farmer who grew the lot through to the roaster. Thanks to the mill, small estate owners can receive larger payouts for to their high-quality production and link their name to their coffees for consumers to see.

For farmers, having their name and life story connected to their coffee, which is then purchased and seen by the end user, can bring many benefits. It means that they can nurture long-term relationships with roasters and increase the value of their product. For roasters, connecting  farmers’ stories to the coffees they grew can create a stronger customer interest for specific coffees, added value and demand, and help finance successful long-term relationships with farmers

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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