Kenya Baragwi
The Baragwi Cooperative Society is well known for factories that consistently produce some of the great coffees of Kirinyaga. The cherries are grown by smallholder farmers in areas surrounding their stations. The soil here is rich volcanic soil and sandy soil, the trees are flowering during February and April for the main harvest which is from October to December.
This peaberry lot has been brought to us by the Baragwi Farmers Cooperative Society, and it consists of coffees from hundreds of smallholders from the area surrounding the washing station (factory). Peaberry beans are mainly characterised by their small screen size and dense consistency. These coffees tend to be higher in acidity which makes them quite distinct compared to the general flavour profile found in the country. PB lots from Kenya have a unique character. They always come in low volumes, under high demand, so we are glad to be able to feature this coffee.
Baragwi Cooperative Farmers Society
Varietals: The smallholders mainly have SL 28 and SL 34. Small amounts of other mixed varietals can occur.
Processing: Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours.
Drying: Sun dried up to 21 days on African drying beds. Coffees are covered in plastic during midday and at night.
About this coffee
Cupping score: 87.50
Processing station: Baragwi coop
Producer: Micro farmers
Region: Kirinyaga
Altitude: 1700 – 1800 MASL
Variety: SL28, SL34 – peaberry
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.
