This very high scoring, fully washed lot is produced by Penniah Wambui Ngigi who cultivates SL28 and SL34 on her Kiambu estate. The high altitude of 1,700 to 1,800 meters above sea level creates the perfect conditions for sweet, dense cherry to form.
After selective handpicking, cherry is processed on the estate. First, cherry is pulped on a motorized hand pulper. Then, it is fermented for 16 to 24 and, after being washed, is soaked in fresh water for 24 hours. Parchment is dried on raised beds to 10 to 18 days. Dried parchment is milled at our importing partners, Sucafina Kenya’s dry mill, Kahawa Bora.
Kahawa Bora recognizes the importance of cultivating supportive relationships with coffee farmers and roasters, alike. The mill provides crucial services for the farmers and cooperatives with whom they work. They provide key agricultural extension work, helping farmers improve the health of their crops, increase productivity and ensure the best possible quality. They also support innovation in the small estate sector.
Kahawa Bora also, more generally, lends their own expertise in quality processing to their clients, providing feedback and contributing to their knowledge of processing methods and evolving market demand.
Most small estate owners do not typically produce enough coffee to fill 50 bags with parchment beans, the smallest quantity mills will generally process. Before Kahawa Bora was established, mills and marketing agents would have to blend smaller lots from multiple estates before bringing it to the mill. This meant that coffee from small estates was often anonymized, which could also limit payment for recognition or quality.