About This Coffee
New Chesikaki Factory is owned and operated by the New Chesikaki Farmers Cooperative Society (FCS) in the Western region of Kenya. This factory supports as many as 5,383 farmers, offering crucial services such as agricultural inputs, training and marketing support to ensure the production of high-quality coffee. Located in Bungoma, the area is known for its favorable climatic conditions and rich soil, contributing to the exceptional quality of the coffee produced. The unique processing methods at the factory, including the use of raised beds for drying, enhance the distinctive flavor profile of this coffee.
Cultivation
Farmers delivering to New Chesikaki 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.
Bungoma, located in Western Kenya, is a region known for its rich agricultural heritage and diverse cultural background. The area is characterized by its fertile soils and favorable climate, which are ideal for coffee cultivation. Bungoma experiences moderate rainfall throughout the year, contributing to the lush landscapes and vibrant agricultural activities. The region's high altitude provides optimal conditions for growing high-quality coffee varieties such as K7, SL28, Ruiru 11 and Batian.
Harvest & Post-Harvest
Cherry is handpicked at peak ripeness to ensure the highest quality. At the New Chesikaki Factory, the cherry undergoes a fermentation process lasting 12 to 24 hours. Parchment is laid onraised beds to dry. This method reduces water usage and enhances the coffee's natural sweetness and complexity. The drying process takes between 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.
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.