About This Coffee
Ngaindeithia Factory is owned and operated by the Kirurumwe Farmers Cooperative Society (FCS) in Embu, Eastern Kenya. The Factory involves around 500 farmers and processes cherry from varieties such as SL28, Ruiru 11, and Batian. Coffee is grown at an altitude of 1,400 meters above sea level. The coffee undergoes a processing method involving eco-pulping and high raised drying beds.
Cultivation
Farmers delivering to Ngaindeithia Factory cultivate primarily SL28, Ruiru 11 and Batian in small coffee gardens that are, on average, smaller than 1 hectare. ‘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.
Batian is a relatively new variety introduced by the Kenya Coffee Research Institute (CRI) in 2010. Batian is named after the highest peak on Mt. Kenya and is resistant to both CBD and CLR. The variety has the added benefit of early maturity – cropping after only two years. Similar to Batian, 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
At Ngaindeithia Factory, cherry is meticulously handpicked at peak ripeness. At the factory, cherry is floated to remove any underripes and then pulped. The eco-pulping process removes the cherry's skin and mucilage without fermentation and with lower water usage. Parchment is then dried on raised beds for 7 to 14 days, depending on weather conditions, to achieve optimal moisture content and enhance natural sweetness. Workers rake parchment to ensure even drying.
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.