Region: Embu district, Eastern Province
Altitude: 1600 m above sea level
Variety: SL28, K 27, Riruru-11
Farmers: Smallholder farmers
In the cup: Cherries, plums, toffee and grapefruit. Mouthfilling sweet body with grape and apple acidity
About the Factory: This progressive coffee factory lies in the coffee zone around Mt Kenya region which has deep rich red volcanic soils ideal for coffee production. Temperature ranges from 12-25 degrees celsius. The factory has an active field management, visiting the surrounding villages of Gicera, Gichiche, Gaciari, Kamica, and Kathera where small holder farms grow their trees.The factory is run by Mandy, who reports to Sec Man, Shelia Wawria, and subsequently Chairman, Danson Kiringa, and the supervisory committee who ensure efficient running of the farm operations and compliance.
The factory has 3 big soak pits which are enough for draining waste water, and there is no river nearby which can be polluted, nappier grass is planted nearby and trees to help in purifying the waste water.
About the small Holder Farmers: The average trees per farmer is 250, with average acreage total two acres, where coffee production size on average is 0.5 acres. Farmers are advised to apply manure, and fertilizer at the required time to maximize production of coffee in their farms. Spraying of coffee is also done as to prevent attack of coffee by pest and diseases.
The society provides credit facilities in terms of picking advances, farm inputs, school fees, and emergencies, when funds are available. The Field committee also educates farmers on good farming practices regularly. There are 700 active members and 300 inactive.
Processing: After harvesting all the coffee is delivered to the factory on the same day and undergoes the wet processing method. Water is pumped by electricity from Kangunu stream to the reservoir tanks for pulping and recirculation to conserve it. Factory pulpers are 3 disc. After pulping the coffee is fermented overnight, washed, soaked, and spread on the drying tables, The parchment is then frequently turned on the drying tables, sorted and stored in temporal conditioning bins, and later moved to the stores.
(information courtesy of Condesa)