Coffee.

Kenya
Kiranga Estate

Region:
Kirinyaga
Varietal:
Batian, Ruiru 11, SL28, SL34
Process:
Washed
Tastes:
Blackcurrant, Cranberry, Wild Honey

Samuel Macharia and his family have been farming Kiranga Estate since 1995. They joined Sucafina Kenya (Kenyacof/Kahawa Bora) in 2017. Since then, they’ve received higher prices for their coffee. Samuel reports that the extension services, quality monitoring, training and access to farm inputs have helped him improve the quality of his coffee.

Cherry is selectively handpicked and then pulped in a 2-disc pulper. Coffee is then fermented overnight. After fermentation, parchment is washed in clean water and transferred to raised beds to sundry. On average, it takes 14 to 21 days for parchment to dry.