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Product Info
PRODUCER: 383 smallholders
WASHING STATION: Mabae Factory
PROCESS: Fully Washed
REGION: Murang'a
VARIETAL: Ruiru 11, SL28, SL34
ALTITUDE: 1500-1800 MASL
Tasting Notes: Vibrant peach and subtle floral notes, creamy body with bakers chocolate finish.
About The Coffee
Located in Murang’a County, about 70 km from Nairobi, farmers delivering to Mabae Factory cultivate small coffee gardens under 1 hectare in size. The fertile volcanic soil provides the essential nutrients for coffee to thrive. The high quality of perfectly ripe cherry is meticulously preserved at Mabae Factory.
The producers
Mabae Factory is owned and operated by the Kinogerama Farmers Society (FCS). The 383 farmers delivering to Mabae grow Ruiru 11, with a smattering of SL 28 and SL 34 varieties, at altitudes ranging from 1,500 to 1,800 meters above sea level. Mabae Factory is dedicated to maintaining the exceptional quality of the cherry delivered by its members.
The ‘SL’ varieties, which are the most common varieties in Muranga'a, were developed by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s and became popular among Kenyan growers for their deep root systems that maximise water utilisation and enable growth without irrigation. These varieties are cultivated with a focus on sustainability and Good Agricultural Practices, minimising environmental impact where possible. Ruiru 11, a newer variety, is prized for its disease resistance and high yields, beginning to produce fruit after just 2 years.
The process
When cherry is ripe, farmers handpick and deliver it to Mabae Factory. During intake, the cherry clerk oversees careful visual sorting and floating, accepting only dense, ripe cherry. After intake, cherry is pulped and fermented for approximately 12 to 24 hours. Following fermentation, coffee is washed in clean water, and parchment is laid to dry on raised beds. Workers frequently rake parchment to ensure even drying. Depending on weather conditions, parchment reaches the optimal moisture level in approximately 14 to 21 days.
The bean
PB stands for peaberry. Peaberry is a name given to a very specific shape of coffee bean. In Spanish, peaberries are called “caracol”, which means “snail”. The name aptly describes the shape of the peaberry bean, which appears slightly curved in on itself.
Peaberries are the result of a natural mutation in the coffee cherry. Whereas there are usually two beans nestled together in each fruit, a cherry with a peaberry mutation only forms one bean. Thus, peaberries are a single, rounder bean.
Peaberry mutations occur in approximately 5% of all coffee. The beans are known for being rounder, smaller and denser, which can contribute to a more even roast colour when handled correctly. Many people find peaberries to have a sweeter flavour profile, as well.
Since peaberries are a natural mutation that is not visible from the outside of the cherry, peaberries must be sorted out during the screen grading stage of dry milling. The peaberry screens have the smallest holes, which are oblong to allow the rounder beans to fall through.
The region
Murang’a lies just south of Nyeri and backs onto the temperate slopes of the Aberdare Mountain range on its western borders. Fertile red volcanic soil provides plenty of nutrients for growing trees while warm daytime and cooler nighttime temperatures create the best environment for beans to develop slowly and amass as much sugar as possible.
Farms in the county tend to be small, and farmers cultivate coffee on small plots alongside other food crops.
The origin
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained an impressive reputation. Since the start of production, Kenyan coffee has been recognised for its high-quality, meticulous preparation and exquisite flavours. Our importers in-country sister company works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.
Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organised into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.