Sensory profile: Fruity and aromatic
Aroma: Marzipan, tangerin, raspberry
Taste & Body: Complex acidity, sweet and round body
Notes: pineapple, red fruits, ripe lemon, ibiscus
||Ruiru 11, SL28, SL34
Muhara FCS manages two washing stations: Muthiga and Magomano. Both stations are located near the city of Gatundu in Kiambu province.
890 small farmers bring freshly picked cherries for processing.
The rigorous quality controls in the Muhara washing station that contributed to the creation of this washed batch made it possible to preserve all the aromatic characteristics for which Kenyan coffees are famous.
"Farmers are not allowed to bring cherries below the established quality average to Muhara and have to bring them home."
The cherries are divided at the entrance where the immature, overripe ones and foreign bodies are removed so that only the perfectly ripe ones are processed.
Farmers are not allowed to bring cherries below the established quality average to Muhara and must bring them home.
This type of cherry will therefore be presented at the end of the season as a mbuni grade at a much lower price.
In this way, farmers are given an incentive to harvest only cherries that are truly at the peak of ripeness.
The cherry moves directly from the suction to the hopper where it is pulped using a disc pulper.
The mucilage coffee is fermented for 24-36 hours and then washed in clean water in the density selection channels.
As the coffee passes through the channels, the movement removes residual mucilage and the channels classify the coffee by specific weight.
As the beans float in the water, the wooden bars that are placed across the channel prevent the passage of coffee of specific densities.
These bars are spaced along the channel, while the first block stops the denser beans, the next is arranged to stop the second denser beans, and so on.
In total, the channel separates the beans in degrees based on density.
The water used in both plants comes from the nearby Thiririka River.
During pre-drying, the station employees sort the coffee and remove the remaining damaged beans.
Then the parchment coffee is moved to raised beds to finish drying.
Here it is turned over regularly to ensure uniform drying and covered in the hottest hours of the day and during the evening to avoid cracking and/or condensation.
The drying time is a program of approximately two weeks, depending on the weather conditions of the moment.
Once dry, the coffee is delivered to Kahawa Bora Millers, a subsidiary of the European importer.
The Muhara processing center has the ability to separately decorticate smaller batches to help preserve quality and traceability.
Kenyan coffees are classified according to size.
The AB graded grains are those that lie between sieve sizes 15 and 18.
The washing station was opened in July 2018 in Thika and finances, supports, and decorticates a wide range of coffee qualities.
The washing station's goal is to be a service provider offering micro-milling for small estates and individual growers across Kenya.
Kahawa Bora recognizes the importance of cultivating supportive relationships with coffee growers and roasters alike.
The mill provides essential services for the farmers and cooperatives they work with.
They provide important agricultural expansion work, helping farmers improve the health of their crops, increase productivity and ensure the best possible quality. They also support innovation in the small real estate sector.
Kahawa Bora also, more generally, lends its experience in quality processing to its customers, provides feedback, and contributes to their knowledge of processing methods and the evolution of market demand.
Most small estate owners typically make fewer than 50 parchment bags of coffee.
Kahawa Bora's micro-lot program is another option that producers can choose in this direction.
With the purchase of the Kahawa Bora washing station, it is now even easier to keep the traceability intact from the individual farmer who cultivated the batch to roasting.
Thanks to the washing station, owners of small estates can receive larger payments for their high-quality production and link their names to their coffees for consumers to see.
Farmers have many advantages in having their own name and life story linked to their coffee, which is then bought and viewed by the end-user.
It means they can cultivate long-term relationships with roasters like us and increase the value of their product.