The Kagumoini Washing station, established in 1993 under Kamacharia Farmers Cooperative Society, is used by many smallholder farms in Kenya’s Muranga county. Having a co-op washing station allows for a higher level of quality in the coffees processing as well as consistency across smallholder farms. The landscape of fertile volcanic soil and freshwater streams creates a particular terroir that makes a cup that is unique to this region.
Many agree that the quality of Kenyan coffees comes from their commitment to their unique processing method. Often called the 72 hour process.
This process begins with ripe cherries. First the skin and pulp are removed in a wet processing method using water from the nearby Kangunu stream, this water is then recirculated for conservation. After depulping, the coffee is fermented overnight in water tanks to break down sugars and help release any lingering pulp. The coffee is then cleaned, soaked and spread out on raised drying tables. Drying times vary depending on the climate though most take from 7 to 15 days total.
Kenyan coffees are incredibly unique and we are very excited to have a great example of these delicious coffees.