Harvest & Post-Harvest
The Murathes process 80% of their harvest as Fully washed, like this lot. The remaining 20% is processed as anaerobics and anaerobic naturals.
Cherry is selectively handpicked and delivered to the farm’s 3-disc pulper. Coffee is fermented for 12 hours, washed in clean water to remove any remaining mucilage and then soaked for a further 24 hours. After soaking, parchment is laid to dry on raised beds covered in sisal gunny mats, which are similar in material and texture to burlap. As it dries, parchment is turned regularly. It takes 10 to 15 days for parchment to dry.
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.