About This Coffee
Mbuti Farm was formally established in 1997, after owner, Ngaari Mwangi, decided to stop using a nearby factory (as washing stations are known in Kenya) for his processing and marketing needs. His belief in his own ability to go solo is born out by the great results he is achieving using his own small washing station.
Mbuti is categorized as a ‘small estate’ in Kenya. This sector has, until recently, been frequently overlooked.
Traditionally, many farmers of this size in the country did not own their own processing equipment. They have historically delivered cherry to a centralized cooperative-owned factories, where their production is combined with that of others from their region. Ngaari’s decision to begin processing his own coffee on his own farm coincides with regulation changes made in the 1990s (making him an early adopter) and opens up pathways to direct relationships with buyers along with ensuring full traceability back to his.
Mbuti is located near Njukiini Forest, just on the border between Embu and Kirinyaga, a region that is home to some of Kenya’s most renowned coffee farms.
Cultivation
‘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.
Harvest & Post-Harvest
Cherry is selectively handpicked and then pulped. Coffee is then fermented for 12 to 24 hours in a small tank before being washed in clean water to remove any remaining mucilage. Ngaari uses fresh water from the nearby Kanguri stream to process parchment.
After washing, parchment is transferred to raised beds where it sundries for 7 to 15 days. As it dries, parchment is turned regularly to ensure even drying.
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.
About SL28 & SL34
SL28 and SL34 were two of the cultivars released by Scott Agricultural Laboratories (SAL) during the height of SAL’s research in Kenya in the 1930s and 1940s. They soon became the cultivars of choice for most growers thanks to their deep root structure that allows them to maximize scarce water resources and flourish even without irrigation. SL varieties also had higher yields than the French Bourbon rootstock that they replaced and were known to be somewhat more disease resistant.
About Kirinyaga
Kirinyaga County is nestled at the foothills of Mt. Kenya, roughly 112 km from Nairobi. The region is well-known for its exceptional coffee. Sucafina partners with numerous coffee farmers and cooperatives in the region, working with them to improve processing capacity, access to agricultural inputs and agricultural practices.
The locals in this area call Mt. Kenya ‘Kirinyaga’, the namesake of the county, meaning the crest of whiteness due to its famous snow-capped peaks.
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.