Coffee.

Kenya
Ngewa Ichuga AA

Region:
Komothai
Varietal:
Batian, Ruiru 11, SL28, SL34
Process:
Washed
Tastes:
Lemon, Blackberry, Rhubarb Tart
Roast Profile:
Filter

This lot is cultivated on several small estates in Komothai, Kiambu. The estate owners are working together in a growers groups called “Ngewa-Komothai Farmers.” The group consists of around 30 smallholder farmers who process their own harvests and whose lots are then blended together as dried parchment at Kahawa Bora Millers in Thika, Kenya.  

This practice of blending lots from small estates was an invention of Sucafina Kenya (Kenyacof/Kahawa Bora). Especially before the purchase of Kahawa Bora, Sucafina's dry mill that’s equipped to dry mill microlots, many quality-focused small estate owners did not produce enough parchment to meet minimum size requirements at dry mills. This frequently meant that small estate owners ended up selling their parchment to agents who blended their coffee with many other lots and where they often lost traceability. To help small estate owners reach minimums, maintain traceability and ensure that blended lots uphold the quality of each contribution, Sucafina Kenya helped facilitate grower groups that could connect small estate owners with others who were nearby and maintained similar quality standards and profiles. 

These grower groups are more fluid than cooperatives. While the exact number of growers involved often changes from year to year, the principle remains the same. Grower groups help facilitate small estate owners’ access to more traceable dry milling and marketing solutions and frequently mean better quality and higher prices for their coffees.