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I koppen: Kaffet har en komplex smakprofil med tydliga inslag av svarta vinbär, hibiskus och apelsin, balanserat med en livlig syra och silkeslen kropp.
Koppning: 88 poäng
Munkänsla: Elegant, mjuk
Botanisk variant: SL28, SL34, Ruiru 11, Batian
Process: Fully washed (tvättat)
Producent: Rutuma Amalgamated Farmer Cooperative Society
Växthöjd: 1700-180 möh
Region: Nyeri
Background:
In Kenya a community washing station is referred to as a ‘factory’. Ngandu Factory, located in Kirimukuyu ward, Mathira West Sub-county, Nyeri County, is part of Rutuma Amalgamated Farmer Cooperative Society (FCS), a cooperative with 7,731 registered members, of whom 3,268 are active. The factory itself has 800 registered farmers, with 680 actively delivering cherry during the harvest season. Ngandu is one of five wet mills operated by the cooperative, alongside Rutrhagati, Ndurutu, Karie and Kianjogu.
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.