Kenya (KK) – AB Kiangoi #197

120,00 kr

Guava | Ananas | Solbær | Floral | Plomme

Bønnetype: Ruiru 11, SL-34, SL-28, Batian
Prosess: Vasket
Dyrket: 1600-1800 MOH
Cupping score: 88,5

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Kenya (KK) – AB Kiangoi #197

Offered by Nordic Approach
Lot #: KE-2021-168

There has been a lot of great coffees from Kenya this year, and this is yet another one. We found guava and pineapple fruit, with loads of juiciness. This is also a delicate, elegant coffee.

Tilleggsinformasjon

Vekt 250 g

Origin: Kiangoi Rungeto FCS

The Kiangoi Factory (wet mill) is one out of three wet mills of the Rungeto Cooperative Society in Kirinyaga in Central Kenya. We have been buying coffee from the Rungeto Farmers Cooperative since 2016. The factory is Fairtrade certified

The factories in this society were recognised after liquidation of the famous Ngiriama co-operative society at which point the Kiangoi, Karimikui, and Kii joined to form the Rungeto Farmers Cooperative Society.

The farmers under the Rungeto Cooperative in Kirinyaga are located on the slopes of Mount Kenya and, together with the neighbouring region Nyeri, is a region known for its intense, complex, and flavour-dense coffees.

Wet mill: Kiangoi Factory

Region: Kirinyaga

Nearest Town: Embu

Altitude: 1600 – 1800 masl

Producers: 1150 smallholders in the surrounding areas can deliver cherries to the wet mill.

Varieties: Mainly SL 34 (90%), SL28, K7 and Ruiru 11 counts for the rest.

Processing:

All coffees are pulped, dry fermented, washed and sun-dried

The description below is pretty standard for Kenya and will apply to most of the coffees across the different wet mills and cooperatives. One outturn consists of many days of cherry delivery. The qualities can vary as even within one outturn things will vary from day to day and between picking and collections. Much depends on the weather and capacity of fermentation tanks and drying space at any given time. Dates are not entirely accurate but they are pretty much in control and are able to adapt to the current situation and condition. It is fascinating that despite the sometimes lax approach to monitoring, they deliver world class coffees

The farmers from the community harvest and pick cherries in their gardens and transport the coffee to the factory for delivery and payment. The factory pays a small advance at delivery. The remaining payment will come after the coffee is sold. The better and well-managed wet mills are able to give more than 85% of the sales price back to the farmers. That’s after the costs of milling and marketing are deducted.

Process: Cherries are hand sorted for unripes and ove ripes by the farmers before they go into production.

Pulping: A 3-Disc Agaarde pulping machine removes the skin and pulp. The coffees are graded by density into three grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade.

Fermentation: The coffee is dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation.

Washing/Grading: After fermentation the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight.

Drying: Sun-dried 12 to 20 days on African drying beds. Time depends on weather conditions. Coffees are covered under plastic during midday and at night.

In this area the flowering period is usually between February and March, following this the trees will be ready for harvest from October to December.

Soil: Mainly Nitisol, a red volcanic soil. Nitisol soil is developed from volcanic rocks and is usually found in highlands and on steep volcanic slopes. It generally has better chemical and physical properties than other tropical soils.

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 700,000 coffee farmers (smallholders) representing about 55% of the production. The rest is produced mostly by large farms known as Estates.

Almost all our coffees in Kenya are grown by smallholder farmers, each with 1-2 hectares of land. Many farmers will grow different crops and maybe have as few as 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.

In the mill everything is kept separate for the auction, and it’s a great opportunity to cup through the different grades from the same outturns and consignments. We are usually able to cup extensively at the mill or the lab of the marketing agent to pick out our coffees before they enter the auction catalogue. Whenever we have found a coffee and want to commit, we will have the marketing agent negotiate the price directly with the producers, in our case the Cooperative Society as we normally buy from the smallholders cooperatives.

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 (meaning not through the auction), the producers expect to get prices above the average auction prices at present time. In addition, the system is transparent as everybody knows how much is 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 into paying the highest returns to their farmers. Some of the coops we work with have been able to pay up to 90% back to the farmers.

Cherry Delivery

This is done at the wet mills or at collection centres. When the farmers arrive at the place for delivery they would normally have to empty their bags on a covered section of the floor to sort out unripe, overripe and CBD infected cherries.

Pulping

When they start the pulper the cherries are pulled by gravity down into the machine. They normally use disc pulpers such as old three disc Agaarde or similar brands. The parchment flows from the discs with water allowing the beans to be separated by density. The densest beans will sink and are pumped straight through a channel to the fermentation tank as P1 (parchment 1) which is what we usually buy.

Fermentation

After pulping, the coffees are dry fermented (water is drained off) in painted concrete tanks. Normally they are fermented for 18-24 hours. Many factories do intermediate washing every 6 – 8 hours, meaning they add water, stir up the parchment and drain it again.

Washing and soaking

When fermentation is completed and the mucilage is dissolved the parchment gets washed in washing channels and graded again by density. The lighter beans will float off and the remaining dense parchment will normally be soaked in clean water for up to 24 hours.

Drying

After soaking, the coffees are dried on hessian mesh mats for up to one day, 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.

Sourcing, milling and export

The dry mills in Kenya are highly professional and efficient. The coffees are graded according to the following system:

  • E (Elephant beans) = screen 19 and up
  • AA = 17/18
  • AB = 16/17
  • PB = Peaberries.

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