Kenya Komothai Kiambu

Țară de origine: Kenya

Ferma: Komothai Kiambu

Procesare: spalată

Note: cireșe | vanilie | pomelo

55,00 RON
TVA inclus
Gramaj
Prajita pentru
Cantitate

This lot is cultivated on several small estates in Komothai, Kiambu. The estate owners are working together in a growers groups called “Ngewa-Komothai Farmers.” The group consists of around 30 smallholder farmers who process their own harvests and whose lots are then blended together as dried parchment at Kahawa Bora Millers in Thika, Kenya.  

This practice of blending lots from small estates was an invention of Sucafina Kenya (Kenyacof/Kahawa Bora). Especially before the purchase of Kahawa Bora, our dry mill that’s equipped to dry mill microlots, many quality-focused small estate owners did not produce enough parchment to meet minimum size requirements at dry mills. This frequently meant that small estate owners ended up selling their parchment to agents who blended their coffee with many other lots and where they often lost traceability. To help small estate owners reach minimums, maintain traceability and ensure that blended lots uphold the quality of each contribution, Sucafina Kenya helped facilitate grower groups that could connect small estate owners with others who were nearby and maintained similar quality standards and profiles. 

These grower groups are more fluid than cooperatives. While the exact number of growers involved often changes from year to year, the principle remains the same. Grower groups help facilitate small estate owners’ access to more traceable dry milling and marketing solutions and frequently mean better quality and higher prices for their coffees.

Each small estate manages its own harvest and processing. In the case of these producer groups, the processing was done on a smaller scale than at the traditional larger factories.  

The producers of the Ngewa-Komothai group follow the traditional Kenyan coffee processing method.  

After harvest, cherries are floated to remove underripes and visually inspected to remove any overripes or damaged cherry. The coffee is pulped and then fermented for an average of 24 hours. Parchment is washed in clean water to remove any remaining mucilage and laid to dry on raised tables. Depending on weather conditions, the parchment takes around 14 days to dry. Producers received guidance to build their own raised tables and get support from a team of Sucafina Kenya (Kenyacof/Kahawa Bora) field officers throughout all steps of the production process.  

Farmers deliver their dry parchment to the Kahawa Bora Millers dry mill in Thika, Kenya. Here, the mill will do a first quality analysis to determine quality. The dry mill process cleans and sorts the parchment, hulls and finally separates the lots into the different screen sizes.