About This Coffee
Kingero Estate is located in Kimabu, in the heart of Central Kenya at an altitude of 1,650 meters above sea level. Owned by Joseph Kamara Mwai, the farm continues to produce high quality coffee that embodies the unique characteristics of its region. SL28 and Ruiru 11 are the varieties primarily cultivated in the estate. These varieties are known for their robust flavors and high resistance to diseases.
Cultivation
The region of Kiambu benefits from fertile volcanic soils and high altitude, typically around 1,700 meters above sea level. Farmers grow SL28, Ruiru 11 and Batian varieties renowned for their complex flavors, vibrant fruit notes and delightful acidity.
The ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They quickly 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 newer variety recognized for its disease resistance and high yields, beginning to yield fruit within two-year timeframe.
Farmers are increasingly adopting Good Agricultural Practices that minimize environmental impact.
Harvest & Post-Harvest
Joseph selectively handpicks only ripe cherry and processes it on his farm. He pulps and soaks coffee for 12 to 24 hours. After fermentation for 12 to 16 hours, parchment is washed in clean water and Joseph lays it to dry on raised beds for 7 to 14 days until it reaches the desired moisture level. During this time, workers carefully oversee the process, raking parchment frequently to ensure even drying and avoid excess moisture.
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.
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.