NOTES: VANILLA BEAN FRAGRANCE, MIXED BERRIES AND TROPICAL FRUITS, FULL BODIED WITH A BRIGHT ACIDITY.

There are 1,300 farmers who deliver their cherry to the Kevote Factory. The factory is owned and operated by the Kirurumwe Farmers’ Society, which is situated in Makengi, Embu County. Founded in 1963, the society now operates three factories. In total, Kirurumwe FCS processes and sells about 25% of all the coffee produced by smallholder farmers in the region.

Smallholders selectively handpick ripe cherries and deliver them to the factory, where the cherries are presorted. Only ripe cherry is pulped and coffee is then fermented for approximately 12 to 16 hours. Following fermentation, parchment is washed in clean water and dried on raised beds for 7 to 14 days until it reaches the desired moisture level. To ensure even drying, workers frequently rake the parchment.

Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.