Origin
About this lot
Smallholders, Big Impact Most of Kenya’s coffee is produced by smallholders – small-scale farmers. This doesn’t mean they’re insignificant; it simply refers to the size of their farms, usually under two hectares. These farmers don’t process the coffee themselves. Instead, freshly picked cherries are delivered to cooperatives, which handle processing at local washing stations. That’s where the cherries are transformed into what we know as washed coffee. In this case, the coffee cherries are supplied by the Inoi Farmers Cooperative Society and processed at the Kaguyu factory, managed by Wilson Wanjohi. The coffee is processed using the washed method. After delivery, the cherries are pulped to remove the seeds, fermented overnight, then washed, soaked, and dried on raised beds. The mineral-rich red volcanic soil, combined with the coffee varieties used (SL-34, Ruiru 11, SL-28, and Batian),