COFFEE PRODUCER

Kainamui

The Kainamui washing station services 1800 smallholders, each of them owning, on average 200 trees. The nutrient and element-rich red volcanic soil provides an ideal medium for the SL28 and SL34 varieties grown by these producers.

Overview

Location:

Kirinyaga county

Altitude:

1750+ masl

Varietal:

SL28, SL34 witih small amounts of Ruiru and Batian

Meet The Producers

Producers typically grow coffee, among other crops, on their small farms. The coffee is hand-picked to carefully select ripe cherries and delivered to the washing station, where the producer is paid cash on delivery.

Harvesting & Processing

Once the ripe cherries are picked, the farmers bring them to the washing station. They are then weighed and loaded into a de-pulping machine. After removing most of the flesh, the beans are fermented for 16 to 20 hours before carefully washing and sorting by weight, ensuring that any poor-quality beans are removed. Following this, they are moved to tanks where they sit underwater for 24 hours. 

After soaking, the coffees are dried on hessian mesh mats for up to one day and then moved to the traditional drying tables. The coffee is normally dried on a surface of jute cloth or shade net layered over the table’s wire mesh.

The drying time varies between 12 and 20 days, depending on weather and rainfall.

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