Tasting Notes: Malted Caramel, Lemon-Cherry Candy, Grapefruit Acidity
Variety: SL-28, SL-34, Batian, Ruiru 11
Altitude: 1600 masl
Proc. Method: Washed
The Kathakwa factory was built in 1964 in Embu county, which is in central Kenya. It is operated by Kibugu Farmers Cooperative Society (F.C.S.), and serves the producers from two nearby villages, Kibugu and Nguviu. Coffee is just a small part of what the farmers in this region grow; they also keep crops of passion fruit, corn, beans, and tea.
Permanent and seasonal staff at the factory are responsible for receiving and weighing cherry as it is delivered from the farmers, and in managing their payment receipts as well. They also grade and sort the coffee and begin the processing: Coffee is de-pulped using a three-disc machine as soon as the coffee is collected, then it I fermented overnight. It is washed and sorted using density channels, and the highest-quality beans are sent to the soaking tanks to be held until there is space on the drying tables, typically between 12–24 hours. The coffee will be laid on those raised tables to dry for 7–15 days depending on the weather, and it is constantly sorted and rotated during the process.