Plum Jam,
Apricot,
Sugar Cane.

The Project
Gumba Factory, run by the Rugi Farmers Cooperative Society (FCS) in Nyeri, Central Kenya, serves 850 farmers, offering farm inputs, training, and marketing support. Nyeri’s fertile volcanic soil, high altitude, and temperate climate contribute to producing high-quality coffee with bright acidity and distinct flavors, making coffee a crucial cash crop for the region.

Farmers supplying Gumba primarily grow SL28, Ruiru 11, and Batian varieties in small gardens under 1 hectare. SL varieties, introduced in the 1930s, are known for their deep roots and water efficiency. Batian, introduced in 2010, and Ruiru 11 are newer varieties valued for their disease resistance, high yields, and early maturity, bearing fruit after two years.

Kenyan coffee is graded by size, with AA beans being the largest and most sought-after, measuring over 7.2 millimeters.

The Coffee
Farmers selectively handpick ripe, red cherry and deliver it to Gumba Factory. At intake, a cherry clerk oversees all cherry and ensure only the highest quality cherry is accepted. After pulping, coffee undergos fermentation for 16 hours, followed by a soaking period of 12 to 24 hours. Parhcment is laid on raised beds to dry. Workers rake parchment frequently to ensure even drying. It takes an average of 14 days for parchment to dry.