Kenya

KIBUGU CO-OPERATIVE Often referred to as ‘the Champagne Region of Coffee’, Mount Kenya offers some of the most fertile growing conditions in the world with it‘s rich & red volcanic soils. This specific micro lot of beans have been carefully selected for their high quality and are only available at this particular time of year, having been harvested during the short main season between October and November. Both Embu and Meru county are nestled amidst the verdant embrace of Mount Kenya's slopes, southern and north eastern respectively. The climate of these regions are generally cooler than that of the rest of Kenya, due to the region's higher altitude. Rainfall is quite reliable, gracing the earth with its presence in two distinct seasons — the long rains, an ode to renewal from early March to May, and the short rains, a gentle caress in the embrace of October and November. The Kibugu Farmers Co-operative Society unites Gicherori farmers with neighboring communities in Gikirima, Ndunduri, and Ngerwe, emphasizing quality, community engagement, and sustainable practices. Each member typically manages a hectare of land dedicated to coffee cultivation, alongside other crops like macadamia nuts, bananas, and corn. A dedicated field committee oversees the maintenance of quality standards. During scheduled field days, farmers benefit from personalized on-site training tailored to their specific farm needs. Through initiatives like and advance payment program, the cooperative fosters ongoing engagement among farmers, encouraging their continuous involvement in both the group and their fields between harvests. Harvesting is carried out by careful hand selection when the coffee cherries are perfectly ripe and is delivered to the farmers’ wet mills the very same day. Cherry sorting is carries out to ensure only the very best cherries are used and inferior quality cherries removed. The pulping, fermentating and washing process is closely supervised, before the parchment is moved to the drying tables for slow sun drying on the famous African beds. Here it is regularly turned and protected from the harsh midday sun. When the coffee has been properly dried and conditioned the cooperative society will move it to the dry mill for secondary processing where the coffee is graded to extract beans of the highest quality prep grade. This coffee has a rich blend of tart raspberry and sun-ripened grapes, producing a coffee with a gentle combination of fruity notes that linger pleasantly on the palate.