About This Coffee
This Fully washed lot is processed at Kariru Factory, one of the 12 wet mills operated by Baragwi FCS. Registered in 1953, Baragwi is one of Kenya’s longest-established coffee cooperatives and it’s washing stations are renowned for specialty coffee production; for instance, Kianjiru Factory, Karumandi Factory, Gachami Factory and Rwambiti Factory, among others. Today, the FCS represents more than 25,000 members, promoting good agricultural practices both on farms and at processing facilities to enhance coffee quality.
Located in western Kirinyaga, on the southern slopes of Mt. Kenya, Kariru Factory sits at 1,700 to 1,800 meters above sea level. Named after a well-known local figure, the factory has been processing coffee since 1986 and serves a community of approximately 2,500 farmers. It is also Rainforest Alliance and 4C certified.
Careful cherry selection and processing help bring out the full potential of this lot. Expect sweet currant notes, bright acidity and comforting brown sugar sweetness in the cup.
Cultivation
Farmers contributing to this lot grow SL28 and SL34 at elevations of 1,700 - 1,800 meters above sea level. They typically manage small plots averaging around 250 coffee trees, which are often intercropped with subsistence food crops, fruit trees and other plants used for animal fodder.
The area receives an average annual rainfall of 1,250 mm, with average temperatures ranging from 15 -25 degree Celsius, creating favorable conditions for coffee cultivation. Baragwi FCS also works closely with farmers to maintain high agricultural standards.
Harvest & Post-Harvest
Cherries are carefully hand-picked before being delivered to Kariru Factory. At intake, the cherries are carefully hand-sorted to ensure the highest quality. Only the ripest cherries are selected and pulped using fresh river water. To reduce water consumption, the factory employs a recycling system that allows the same water to be reused multiple times throughout the day.
After pulping, the coffee is fermented for 16 to 24 hours. The parchment is then soaked for around 24 hours. This soaking step was once very particular to Kenyan coffee production as a means of managing drying infrastructure during the peak season, though in recent years, it has also been adopted by other specialty coffee producers globally.
The coffee is held underwater, preserving its quality and limiting exposure to contaminants while it awaits space on the drying tables, especially during peak harvest season. Recent research has shown that this step may also benefit the coffee’s final quality and longevity, adding clarity to the cup.
After soaking, the parchment is spread out to dry on raised beds, where it is turned regularly and covered during the hottest part of the day and in the evenings to ensure even drying. Typical drying time is 15 to 21 days, depending on the weather.
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.
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.