About This Coffee
Njeri Estate, located in Kiambu at the heart of Central Kenya, sits at an altitude of 1,700 meters above sea level. The farm is owned and operated by Naomi Njeri Ndung'u, after whom the estate is named. The proximity of the Mugutha River is a special boon to the coffee produced at Njeri Estate, as the coffee is processed using the river's fresh water. Specializing primarily in the SL28 variety, Njeri Estate is renowned for producing high-quality coffee that embodies the unique characteristics of its region.
Cultivation
The region of Kiambu benefits from fertile volcanic soils and high altitude, typically around 1,700 meters above sea level. Farmers grow SL28, Ruiru 11 and Batian, varieties renowned for their complex flavors, vibrant fruit notes and delightful acidity.
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
Naomi selectively handpicks only ripe cherry and processes it on her estate. She pulps cherry and ferments it for 12 to 16 hours. Then, she washes parchment in fresh water of Mugutha river and dries it on raised beds for 7 to 14 days until it reaches the desired moisture level. During this time, she carefully oversees the process, raking parchment frequently to ensure even drying and avoid excess moisture.
AB Grade
Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18 meaning that beans are between 6 and 7 millimeters in size.
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.