About This Coffee
Mbokam Estate is a family-owned and operated farm that has been passed down through three generations. The estate is known for its high-quality coffee and use of regenerative practices, such as cover cropping and mulching, to maintain the quality of its land. Today, Mbokam Estate is owned and operated by Arthur Munene Mbogo who plans to continue maintaining the estate's high quality and increase its coffee production.
Cultivation
Arthur and his family cultivate primarily SL28 and Ruiru 11 varieties. ‘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 towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible.
Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.
Harvest & Post-Harvest
Arthur selectively handpicks ripe, red cherry and processes it on his farm. Once picked, cherry is selectively sorted and then pulped. Coffee is fermented for 12 to 16 hours in fermentation tanks. Following fermentation, parchment is washed in clean water and then dried on raised beds for several days to achieve optimal moisture content.
The 'C' Stigma
Letter grades on Kenyan coffees refer to bean size, not coffee quality. So why do C lots tend to score lower? Enter the ‘C Stigma.’
The ‘C Stigma’ itself actually contributes to lower quality C lots. Because we expect lower quality, C grades are usually sold for lower prices. Due to low prices, resources and time are rarely spent to prep C lots as thoroughly as higher grades. Thus, by expecting less of C lots and by paying lower prices for them we are contributing to the circumstances that make C lots lower quality than AA and AB.
The ‘C Stigma’ is hurting everyone. Quality-focused farmers like the ones we work with are often unable to sell their C lots at value-added prices, even though they have the potential to be of high cup quality. C lots can compose up to 17% of any 100-bag lot. Because of this, we’re missing out on affordable, high-quality coffees.
The only way to break the cycle is to start placing more value on C lots. If we pay a bit more for C lots and emphasize better prep, we’ll make it possible and desirable for farmers to invest the time and money in prepping C lots the same way they prep their AA and AB lots.
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.