Farmer Moses Kamura
SL 28, Ruiru-11
Taste profile: coffee with a bright complex and juicy acidity, medium rounded silky body, red currant, barberry and citrus in the bouquet.
Packing options: 250 grams, 1 kilogram and in drip bags. We can send coffee beans or ground coffee for any brewing method, just tick the "Grind" box and select the grinding size for your brewing method.
Coffee in Kenya is grown both on large plantations and on small farms. Small farmers are members of cooperatives and donate their crops to processing stations owned by cooperatives. The main commercial interest for buyers is Central Kenya, as well as areas in the west of the country. Among the main coffee–producing regions are Nieri, Kirinyaga, Muranga, Embu and a number of others. Depending on the region, coffee is grown at an altitude of 1200 to 2200 meters above sea level. The main varieties of Arabica: SL28, SL34, Ruiru11, Batian, K7.
Central Province is a region in the central part of Kenya. It covers an area of 13.191 km2, is located north of Nairobi and west of Mount Kenya (near the A2 road line, 42 kilometers northeast of the capital Nairobi).
The climate of the Central Province is generally cooler than in the rest of Kenya, due to the higher altitude above sea level. Rains are fairly stable, falling in two seasons: the first — from the beginning of March to May (long rains), and the second — in October and November (short rains).
There are more than 300,000 farmers and about 70 processing stations belonging to farmers' cooperatives in the central province of Kenya.
There are two harvest seasons in Kenya: main and early. The main crop (late crop/main crop) is harvested from November to December, while the early crop (fly crop) is harvested from May to June each year. Our Kenya is a blend of coffee from the main crop.
Harvesting is carried out manually, the harvested berries are delivered on the same day to the nearest coffee processing station.
At the processing stations, berries are re—sorted - only ripe berries remain, which are then placed in special fermentation tanks.
The fermentation process is carefully controlled. After fermentation, the coffee is washed with water and taken to dry on African beds. During drying, the coffee in the packet is constantly turned over, and at noon it is covered with a protective film.
Then the coffee in the parchment is taken for its further processing (halling) and sorting (grading) to the pre-export preparation station (dry mill).