Farm: Kamacharia Farmers Cooperative Society
Variety: SL-28, Ruiru 11, Batian
Altitude: 1750 MASL
Cup: Very sugary sweetness and mouthfeel with lots of fruit acidity, rich caramel, brown sugar, cola and green grape flavors
The Kagumoini coffee factory is located near the town of Mathioya, Murango county in Kenya's Nyeri region. The factory is owned by the Kamacharia Farmers Cooperative Society, an association comprised of 6,100 active smallholder members growing mainly SL28, with smaller amounts of Batian and Ruiru 11 varieties. Kamacharia F.C.S. provides training seminars for its members where they teach good agricultural practices, covers topics like manure application and fertilization. This production area has two harvests, one from March to May, and a main harvest from October to December.
Coffee is delivered in cherry and depulped upon arrival. Once depulped, it is fermented overnight to break down the sugars then washed, soaked, and moved to raised beds where it begins the drying process. Total time spend drying depends on volume, climate, and ambient temperature. The coffee is also turned and sorted by hand during this final process.
Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1/8 to 1/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.