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Brewtus Roasting is happy to bring you this wonderful coffee from Kenya and the Karithathi Farmer's Cooperative Society this month.
Kiunyu Factory
The Karithathi Farmer's Cooperative Society has two wet mills, the Kiunyu Factory and the Kabingara Factory. Together, the mills serve Karithathi's farmer members who hail from villages across Kirinyaga County. Over 3,000 smallholders are registered with Kiunyu Factory; around 1,600 are active. These smallholders deliver 775 metric tons of cherry to the washing station annually. Collectively, they farm over 900 hectares of coffee at 1,600 to 1,650 meters above sea level, MASL.
Washed Process Kenya Coffee
Producers handpick ripe cherries in the early morning and transport them to the wet mill, where they are spread out for sorting. Clean water is poured into the de-pulper, which removes the outer fruit of the cherries between two rotating abrasive slabs. The de-pulped beans then sink into the fermentation tank, where they are left overnight to allow the mucilage to break down.
The next day, the wet mill manager checks the fermentation tanks and decides to proceed with processing based on the "feel" of the fermented parchment. As the washed beans spill into the washing channels, producers repeatedly push the coffee with wooden shunts to sort the beans by density. The denser, higher-quality beans are left to sun-dry on raised beds until they reach a 10-12% moisture content.
Kenya Green Coffee Beans
Although Kenya and Ethiopia share a border, their coffee histories diverge significantly. French missionaries introduced coffee to Kenya in 1893, leading to the establishment of large coffee estates. Until 2006, green coffee from Kenya could only be traded through the national auction system, but new legislation has since allowed producers to sell directly to buyers, transforming the industry.
Kenya's coffee production has maintained its reputation for quality and consistency through meticulous management at the washing stations. Nationwide, over 600,000 smallholder farmers are organized into Farmer Cooperative Societies (FCS), which are crucial in overseeing traceability and quality control for their members.
Kenyan green coffee beans are renowned for their bold, fruit-forward flavors and complex acidity. Among the most celebrated varietals are SL-28 and SL-34, developed by Scott Agricultural Laboratories (hence, SL) in the 1930s for their drought resistance, exceptional cup quality, and high yield at elevated altitudes. Following a coffee berry disease (CBD) epidemic in 1968, the CBD-resistant Ruiru-11 varietal was introduced and quickly adopted nationwide. In 2010, the Coffee Research Institute (CRI) developed Batian, another resistant variety prized for its tall, hardy growth and manageability by smallholders.
The Karithathi Farmer's Cooperative Society has two wet mills, the Kiunyu Factory and the Kabingara Factory. Together, the mills serve Karithathi's farmer members who hail from villages across Kirinyaga County. Over 3,000 smallholders are registered with Kiunyu Factory; around 1,600 are active. These smallholders deliver 775 metric tons of cherry to the washing station annually. Collectively, they farm over 900 hectares of coffee at 1,600 to 1,650 meters above sea level, MASL.
Washed Process Kenya Coffee
Producers handpick ripe cherries in the early morning and transport them to the wet mill, where they are spread out for sorting. Clean water is poured into the de-pulper, which removes the outer fruit of the cherries between two rotating abrasive slabs. The de-pulped beans then sink into the fermentation tank, where they are left overnight to allow the mucilage to break down.
The next day, the wet mill manager checks the fermentation tanks and decides to proceed with processing based on the "feel" of the fermented parchment. As the washed beans spill into the washing channels, producers repeatedly push the coffee with wooden shunts to sort the beans by density. The denser, higher-quality beans are left to sun-dry on raised beds until they reach a 10-12% moisture content.
Kenya Green Coffee Beans
Although Kenya and Ethiopia share a border, their coffee histories diverge significantly. French missionaries introduced coffee to Kenya in 1893, leading to the establishment of large coffee estates. Until 2006, green coffee from Kenya could only be traded through the national auction system, but new legislation has since allowed producers to sell directly to buyers, transforming the industry.
Kenya's coffee production has maintained its reputation for quality and consistency through meticulous management at the washing stations. Nationwide, over 600,000 smallholder farmers are organized into Farmer Cooperative Societies (FCS), which are crucial in overseeing traceability and quality control for their members.
Kenyan green coffee beans are renowned for their bold, fruit-forward flavors and complex acidity. Among the most celebrated varietals are SL-28 and SL-34, developed by Scott Agricultural Laboratories (hence, SL) in the 1930s for their drought resistance, exceptional cup quality, and high yield at elevated altitudes. Following a coffee berry disease (CBD) epidemic in 1968, the CBD-resistant Ruiru-11 varietal was introduced and quickly adopted nationwide. In 2010, the Coffee Research Institute (CRI) developed Batian, another resistant variety prized for its tall, hardy growth and manageability by smallholders.
This coffee is lightly roasted and has notes of cocoa powder, dried plum, lemon, and lime.
-70 in stock
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