Variety K7, Ruiru 11, SL28, SL34
Process Fully Washed
Region Nyeri, Central Kenya
Washing Station Thungury Factory
Producer Kibirigwi Farmers Cooperative Society
Altitude 1600 masl

In Kenya, more than 600,000 smallholders, each farming less than 5 acres, make up 99% of the coffee farming population. These farmers, organized into numerous Farmer Cooperative Societies (FCS), contribute to 75% of the country’s coffee-growing land and nearly 70% of its annual coffee production.

Kenyan coffee is renowned for varieties like SL-28 and SL-34, developed by Scott Agricultural Laboratories in the early 20th century. These varieties, prized for their drought resistance and high yields, were later complemented by Ruiru-11 and Batian, newer varieties developed for their disease resistance and adaptability. Today, most Kenyan farms grow a blend of SL, Ruiru-11, and Batian varieties, optimizing both yield and resilience.

The Coffee
The process begins with smallholders handpicking ripe cherries and delivering them to the factory on the same day. Upon arrival, the cherries undergo meticulous sorting, overseen by a cherry clerk who ensures only the finest, undamaged cherries are accepted.

After sorting, the cherries are pulped using the factory’s disc pulper and then undergo density sorting.
The pulped cherries are fermented for 16 to 24 hours, with skilled staff closely monitoring the process to halt fermentation at the perfect moment. Following fermentation, the cherries are then soaked in clean water for an additional 24 hours.

The wet parchment is then moved to raised drying beds, where it is sun-dried for 7 to 15 days. During this time, staff continually sort and turn the parchment to ensure even drying and remove any remaining defective beans. The final product is classified as AB Grade, with beans sized between 6 and 7 millimeters.