$16.00
Kathakwa - Kenya - Washed
NECTARAINE | TAMARILLO | QUINCE
Producer: Kathakwa CWS
District: Embu
MASL: 1600
Process: Washed
Varietal: SL-28, SL-34
Roasting Profile: Espresso, Filter, AeroPress, French Press
Please note:
If you're ordering 500g, you'll receive 2 x 250g bags
If you're ordering 750g, you'll receive 3 x 250g bags
If you're ordering 1kg, you'll receive 4 x 250g bags
BACKGROUND
Kathakwa Factory is part of the Kibugu Farmer’s Cooperative Society. It started in 1964. Current membership stands at 1,100.
LOCATION
Kathakwa coffee factory situated at Kibugu location, Nginda sub-location in Embu County. The factory treats all water in soak pits to ensure no contaminates run into the local waterways, which are a source for drinking water.
SOILS AND CLIMATE
Kathakwa Factory sits on the slopes of Mount Kenya in the Manyatta division of the Embu County. Rich volcanic soil, annual rainfall of almost 1,500m, and an abundance of SL 28 and SL 34 varieties all lend immense quality to the production of coffee in this specific area. In this area of Kenya, smallholders deliver coffee in cherry to washing stations. Typically, the climate ranges from 12 to 25 degrees Celsius year round. The production cycle follows the standard timeframe with main crop harvested from October through December/January and fly crop harvested April through June.
Kathakwa Factory is part of the Kibugu Farmer’s Cooperative Society. It started in 1964. Current membership stands at 1,100.
LOCATION
Kathakwa coffee factory situated at Kibugu location, Nginda sub-location in Embu County. The factory treats all water in soak pits to ensure no contaminates run into the local waterways, which are a source for drinking water.
SOILS AND CLIMATE
Kathakwa Factory sits on the slopes of Mount Kenya in the Manyatta division of the Embu County. Rich volcanic soil, annual rainfall of almost 1,500m, and an abundance of SL 28 and SL 34 varieties all lend immense quality to the production of coffee in this specific area. In this area of Kenya, smallholders deliver coffee in cherry to washing stations. Typically, the climate ranges from 12 to 25 degrees Celsius year round. The production cycle follows the standard timeframe with main crop harvested from October through December/January and fly crop harvested April through June.
PROCESSING
After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp. The nearest water source is the Kii river. After washing, the coffee is dried on typical African raised beds, which allow good air circulation between the beans. Beans are dried to between 11 and 13 % and then brought to the Central Kenya Coffee Mill in Nyeri for grading and sorting.
After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp. The nearest water source is the Kii river. After washing, the coffee is dried on typical African raised beds, which allow good air circulation between the beans. Beans are dried to between 11 and 13 % and then brought to the Central Kenya Coffee Mill in Nyeri for grading and sorting.