About This Coffee
Mununga Factory is part of the Iyego Farmers' Cooperative Society (FCS) located in the Central region of Kenya. This factory supports 740 farmers, providing them with essential services such as agricultural inputs, training and marketing support to ensure the production of high-quality coffee. Nestled in the highlands of Murang'a, this area is renowned for its rich volcanic soil and favorable climatic conditions, ideal for the production of high quality coffee. The unique processing method, involving soaking for 24 hours after fermentation, enhances the distinctive flavor profile of this coffee.
Cultivation
Farmers delivering to Mununga Factory cultivate primarily SL28, Ruiru 11, Batian and K7 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.
K7 is an established coffee variety developed by the Kenya Coffee Research Institute. Known for its resistance to Coffee Berry Disease (CBD) and adaptability to varying altitudes, K7 is prized for its robust yield and high-quality cup profile. This variety is also valued for its resilience in diverse growing conditions, making it a favorite among Kenyan coffee farmers.
Harvest & Post-Harvest
Farmers handpick cherry at peak ripeness to ensure the highest quality. At thefactory, cherry undergoes a fermentation process lasting 12 to 24 hours. After fermentation, it is soaked for 24 hours to enhance the coffee's natural sweetness and complexity. Parchment is then dried on raised beds for 7 to 14 days, depending on weather conditions, ensuring even drying and optimal moisture content.
About Peaberries
PB stands for peaberry. Peaberry is a name given to a very specific shape of coffee bean. In Spanish, peaberries are called “caracol”, which means “snail”. The name aptly describes the shape of the peaberry bean, which appears slightly curved in on itself.
Peaberries are the result of a natural mutation in the coffee cherry. Whereas there are usually two beans nestled together in each fruit, a cherry with a peaberry mutation only forms one bean. Thus, peaberries are a single, rounder bean.
Peaberry mutations occur in approximately 5% of all coffee. The beans are known for being rounder, smaller and denser, which can contribute to a more even roast color when handled correctly. Many people find peaberries to have a sweeter flavor profile, as well.
Since peaberries are a natural mutation that is not visible from the outside of the cherry, peaberries must be sorted out during the screen grading stage of dry milling. The peaberry screens have the smallest holes, which are oblong to allow the rounder beans to fall through.
About Murang’a
Murang’a lies just south of Nyeri and backs onto the temperate slopes of the Aberdare Mountain range on its western borders. Fertile red volcanic soil provides plenty of nutrients for growing trees while warm daytime and cooler nighttime temperatures create the best environment for beans to develop slowly and amass as much sugar as possible.
Farms in the county tend to be small, and farmers cultivate coffee on small plots alongside other food crops.
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.