Kenya (KR) – AB Riakahara #117

140,00 kr

Juicy | Kompleks | Rød frukt | Floral

Egner seg også som espresso

Bønnetype: SL-28, Ruiru 11, Batian, SL-34
Prosess: Vasket
Dyrket: 1700-1800 MOH
Cupping score: 88

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Tilleggsinformasjon

Vekt 250 g

Origin: Riakahara - Komothai FCS

Komothai Cooperative Society

At Komothai, the members are free to choose at which factory they will deliver their coffee. The society wants to empower the new generation – most of the factory managers are between 25-35 years old.

Riakahara Factory

Riakahara is one of the 13 factories within the Komothai FCS. Some of the factories are very far away from each other within the Kiambu county. Kiambu lies just on the slopes of the Aberdare mountains.

Soil type: Clay loam

Flowering period: Feb – Mar

Harvest period: Oct – Dec

Shipping Period: Mar – Apr

Average rainfall: 1400mm annually

Temperatures: 20.5 °C average annual

Varieties: SL 28, SL 34, Batian, Ruiru 11

Process: Washed

Coffee processing

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. After that, it is dried on the drying tables for 8-14 days. In contrary to most other FCS, Komothai does not soak the parchment after washing.

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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