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Kenya Kiambara AA  13.00 48.00
In stock

Kenya Kiambara AA

 13.00 48.00

Farma: 900 mikro farmárov
Oblasť: kiambara, nyeri
Sprac. Stanica: kiambara factory
Spracovanie: washed
Varieta: sl28 & sl34
Výška: 1700 MASL

Chuťový profil
čerešna, čierna ríbezľa, limetka

The vast majority of the coffee bought and sold in Kenya is traded through the national auction system, where marketing agents enter cooperatives and estates’ coffee and traders come to bid. The main buyers from this auction system are large multinationals, who then offer the lots to importers and roasters. Unfortunately, this has been the only way to purchase Kenyan coffee for
a long time and we’ve become frustrated with the lack of transparency, poor service and price volatility. In the last couple of years we have started buying directly from the auction using
a local Kenyan company, who bid on the coffee on our behalf, after we have cupped through auction samples filtered by a local cupper. This was not only a conscious decision to support local, Kenyan businesses, but also to make the supply chain more efficient and save money, in order to pass on those savings to roasters. We hope that these savings help increase the presence
of Kenyan coffees on roasters’ menus. This is intended to be the first part of a plan to work on the transparency limitations in Kenya and ultimately the goal is to avoid using the auction system at all, by working directly with farmers’ associations, cooperatives and small estates, and not through a marketing agent.In the outskirts of the Kiambara Township in the Gichugu Division of Nyeri County there is the Kiambara Factory.Its one of five factories in the area managed by the Mugaga F.C.S. Built in the early 1980s, the factory collects cherry from over 900 farmers around the village and in the surrounding catchment.Each factory manager in the Co-op is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Kiambara also has planted a demonstration plot beside the factory to provide an educational resource through out the calendar. CMS field agents and Co-op Management use this plot to show best practices such as input timing and pruning as well as harvest training for pickers. The coffee is handpicked by the smallholder members and delivered to the Kiamabara factorywhere it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters)using water floatation which means the denser beans will sink and be sent through channels tothe fermentation tank. This first stage of fermentation will last for around 24 hours, after whichthe beans are washed and sent to the secondary fermentation tank for another 12-24 hours.Once the fermentation process is completed, the beans enter the washing channels where floatersare separated further and the dense beans are cleaned of mucilage. The washed beans will thenenter soaking tanks where they can sit under clean water for as long as another 24 hours. Thissoaking process allows amino acids and proteins in the cellular structure of each bean to developwhich results in higher levels of acidity and complex fruit flavours in the cup – it is thoughtthat this process of soaking contributes to the flavour profiles that Kenyan coffees are so famedfor. The beans are then transferred to the initial drying tables where they are laid in a thin layerto allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee tobreathe fully.