Kenya

Kamuyu AA

Within the Nyeri County, along the southwest slopes of the majestic Mount Kenya is the Kamuyu Coffee Factory. Factories in Kenya are washing stations and collection points for coffee. The Factory belongs to the Mutheka Farmers’ Cooperative Society (FCS), which was first initiated in 1967, the same year the Factory was opened

Farm Kamuyu Factory
Varietal Batian, Ruiru 11, SL 28, SL 34
Process Fully washed
Altitude 1,675 meters above sea level
Region Nyeri County
Owner Mutheka FCS
Tasting Notes Lime, honey, cacao

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Kamuyu AA

After the producers gather their ripe cherries, they will deliver them to the Factory. Once the cherries reach the mill, the coffee is pulped with a disc pulper equipped with three discs to remove the external fruit from the coffee bean. The coffee is then fermented in cement tanks overnight to break down the remaining mucilage. The following morning, the coffee is cleaned once more through channels of water and left to ferment in tanks of water for an additional 24 hours. All wastewater generated at the Factory is placed in soaking pits to naturally and sustainably return to the soil. After the final fermentation, the beans are dispersed on raised beds to dry in the open sun for 7 – 15 days depending on the temperature, or until the ideal moisture content is reached.

About Kenya

Despite its proximity to the birthplace of coffee, Ethiopia, coffee growing was introduced in Kenya relatively late – by Scottish missionaries, initially, and then commercially around 1900. Despite the late start, today, it is a country renowned for having some of the best coffees in the world. Nonetheless, Kenya’s coffee sector faces challenges for the future, and low global prices combined with climate change and population growth have diminished the country’s output over the last decade.