Kenya (KK) – AA Kagongo #27

120,00 kr

Solbær | Brunt sukker | Mandarin

Bønnetype: Batian, SL-28, SL-34, Ruiru 11
Prosess: Vasket
Dyrket: 1600 – 1800 MOH
Cupping score: 87

I en pose er det 250 g hele bønner. Vi velger kun spesialkaffe av den absolutt beste kvaliteten fra øverste hylle, som vi brenner med det vi mener er en optimal profil.

Kaffe sender vi ut av brenneriet på tirsdager. Siste frist for å rekke ukens levering er mandag kl 18 dagen før utsendelse.Kaffen leveres helt hjem til deg på dørmatten.

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Kenya (KK) – AA Kagongo #27

Offered by Nordic Approach
Lot #: KE-2021-009

We loved this coffee with all its peach juice like qualities, black currant leaf and smooth body.

Tilleggsinformasjon

Vekt 250 g

Origin: Kagongo - Baragwi FCS

Kenya Overview
Kenya mainly produces fully washed coffees, and is considered by many as the world’s number one quality producer. There are more than 700 thousand coffee farmers (smallholders) representing about 55% of the production. The rest is mostly Estates.

Almost all our coffees in Kenya are made up of cherry delivery from smallholder farms, each with 1-2 hectares of land, with different crops, and some 100 coffee trees. The farmers are organised in Cooperative Societies that act as umbrella organisations for the Factories (wet mills), where the smallholders deliver their coffee cherries for processing.

Many of the farmers are surrounded by several wet mills and they are free to choose where they deliver their cherries. Due to the traditional auction system in Kenya, quality is rewarded with higher prices. The better factories will then attract more farmers by producing coffees that earn the highest prices, which they return to the farmers in the form of a second payment. After the cost of marketing and preparation is deducted, this can sometimes be up to 90% of the sales price.

The Kenyan system is transparent towards the farmers, and everything is more or less separated into small lots and different grades. If you buy coffees directly through the second window, the producers expect to get prices above the average auction prices at present time. In addition the system is transparent as everybody knows what’s going back to the society after the cost of milling and marketing is deducted.

In fact, many of the more serious societies and factories are competing, getting cherries in from the same areas, and are putting effort and pride in giving the best payback to their farmers. Some of the coops we work with have been able to pay up to 90% back to the farmers.

Cooperative: Baragwi Cooperative Society
The Baragwi FCS is the biggest farmer society in Kenya. Today, they operate 12 washing stations and work with over 15,000 members. Their factory managers work for a different factory every two years, so that they can share knowledge and apply consistent practices across all factories. quality. All the factories are equipped with tiles on the washing channels. Moreover they are replacing the wooden drying tables with more efficient metal ones.

The society was registered in October 1953 to promote the social and economic interests of its members. The society has a workforce of more than 140 staff, 31 of whom are women.

The farmers are supported by farm management services to increase productivity and quality. Fieldwork carried out involves weeding, pruning, spraying, and the application of fertiliser, mulching and technical advice. Farmers can buy inputs on credit from the Baragwi Cooperative Society.

The Baragwi Cooperative has several factories (washing stations) under their umbrella. All the factories are equipped with tiles on the washing channels. Moreover they are replacing the wooden drying tables with more efficient metal ones.

Coffee processing
Cherry delivery:

Cherries are hand sorted for unripe and over ripe by the farmers before they go into production. Deliveries from different farmers are processed together on the delivery day. A disc pulping machine removes the skin and pulp.

Grading

The cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded into P1, P2, P3, P lights and pods.

Drying:

Sun dried up to 8 – 14 days on African drying beds. Coffees are covered in plas​tic during midday and at night.

Improvements

The Chairman of this society has implemented various processes throughout all the factories of the Baragwi FCS. One of them is to install tiles on all the washing channels and fermentation tanks. Moreover, the water for the processing is being reused.

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