Kenya Kii AA كينيا كي

Net Weight 250g  الوزن الصافي ٢٥٠ جرام

Sugarcane | Purple Fruits | Cinnamon

Farm: Rung’eto Farmers

Varietal: SL28, SL34 & Ruiru 11

Processing: Fully Washed

Altitude: 1,600 - 1,900  meters above sea level

Owner: Various smallholder farmers

Town / City: Kerugoya

Region: Kirinyaga East District, Gichugu Division

Country: Kenya

الإيحاءات: قصب سكّر | فواكه | قرفة

المزرعة: مزارع رانجيتو

السلالة: اس ال ٢٨, اس ال ٣٤ و رورو ١١

المعالجة: مغسولة

الارتفاع: ١,٦٠٠ - ١,٩٠٠ متر فوق سطح البحر

المزارع: مزارعون متعدّدون

المدينة: كيروجويا

المنطقة: كيريناياجا

البلد: كينيا

The Story Behind This Coffee

This coffee was produced by smallholder farmers belonging to the Rung’eto Farmers Cooperative Society. Established in 1976, the society currently represents up to 1,214 small scale farmers, all with coffee plots of under .5 hectares on average. Farmers in this region first planted coffee in 1953, and since then, coffee has become a primary cash crop in the area.

Farmers, though very small scale, pay stringent attention to cultivation methods and regularly apply compost and farmyard manure to ensure soil fertility. Inorganic fertilisers are applied less frequently, though are often necessary throughout the year. Farmers selectively handpick the ripest, reddest cherries, which are then delivered to the cooperative’s wet mill on the same day. All farms delivering to the wet mill are located within a 3 mile radius and deliver to the mill via a variety of methods – including motorbike, wheelbarrow and bicycle! Cherries are hand sorted prior to pulping, with damaged and under ripe cherries being separated out from the red, ripe lots, and are further defined into lots according to quality. After pulping the coffee is fermented for between 16and 24 hours. After fermentation, the coffee is washed in clean, fresh water to remove all traces of mucilage before being delivered through sorting channels to dry on raised beds. While it is drying, parchment coffee is sorted again to remove any discoloured or damaged beans. When it achieves optimal humidity, the parchment coffee is then delivered to the dry mill.