Guama smallholder farmers
Guama factory, named after the village where it is located, began processing coffee in 1974. It sources cherries from smallholder farmers who primarily grow SL28, SL34, Batian, and Ruiru 11 varieties. The region features rich volcanic and sandy soils. Flowering typically occurs between February and April, with the main harvest taking place from October to December.
Processing
After harvest, the cherries are hand-sorted and pulped. The resulting parchment is fermented overnight, then washed and graded. It is then sun-dried on raised African beds for 8 to 14 days. During drying, the coffee is covered with plastic during midday and overnight to protect it from excessive heat and moisture.
Impact
We collaborate with partners engaged in specialty coffee and initiatives aimed at farm sustainability, fair pricing, and quality bonuses for farmers. Our main emphasis lies in fostering long-term relationships with Farmer Cooperative Societies (FCS), ensuring consistent sourcing from the same producers annually. However, we also remain open to acquiring exceptional coffees from new producers or washing stations if they stand out during cupping evaluations.
The traditional auction system in Kenya is very transparent, with everything clearly separated into small lots and different grades. Farmers know exactly what portion of the sales price goes back to the cooperative society after processing costs. Some cooperative societies and factories are able to pay back up to 90% of the sales price after deducting marketing and preparation costs
About this coffee
Cupping score: 88.00
Processing station: Guama
Producer: Baragwi Micro farmers
Region: Kirinyaga
Altitude: 1600 – 1800 MASL
Variety: SL28, SL34, Ruiru 11
Processing: washed
Variety
SL28 – SL28 was bred by Scott Laboratories in 1931 from Tanganyika D.R. It has become very popular throughout Kenya and is recognised as a variety of exceptional cup quality. It has wide leaves with coppery tips, and the beans are wide.
SL34 – SL 34 is a mutation of French Mission, originating from the plantation of Loresho in Kabete. SL34 has wide leaves with bronzy tips. It is widely grown throughout Kenya. SL34 is valued for its high productivity in different climate conditions and great height ranges. It is also claimed to be resistant towards drought and strong rainfall.
Kenyan washed process
Kenyan coffees are first de-pulped to remove the fruit from around the bean, then are fermented and washed—sometimes in more than one cycle of both—and soaked in water. The beans are then dried and rested on specially built raised beds.
