KENYA: Komothai AA - Single Origin - 100% Arabica

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  • Country: Kenya
    Region: Komothai, Kiambu
    Farmers: 30 Smallholders (Ngewa-Komothai Farmers)
    Elevation: 1600 - 2000 MASL
    Variety: Batian / Ruiru / SL28 / SL34
    Process: Fully Washed
    Tasting notes: Passionfruit, Blackcurrant and Bergamot

    We have some divine new arrivals of African coffees at present and this Kenya AA is top of the tree. When we cupped the samples we were gobsmacked at the floral notes of passionfruit and blackcurrant. This coffee is bright, clean and deserves your best brewing method.

    This lot is the highest grade of bean from the harvest and it's vac-packed by the Ngewa-Komothai Farmers small-holding project in Central Kenya. The scheme enables affords high standards of production, while it remains fully traceable and provides the farmers with good prices for each crop.

  • Country: Kenya
    Region: Komothai, Kiambu
    Farmers: 30 Smallholders (Ngewa-Komothai Farmers)
    Elevation: 1600 - 2000 MASL
    Variety: Batian / Ruiru / SL28 / SL34
    Process: Fully Washed
    Tasting notes: Passionfruit, Blackcurrant and Bergamot

    The Producers

    This lot is cultivated on several small estates in Komothai, Kiambu. The estate owners are working together in a growers groups called “Ngewa-Komothai Farmers.” The group consists of around 30 smallholder farmers who process their own harvests and whose lots are then blended together as dried parchment at Kahawa Bora Millers in Thika, Kenya.  

    This practice of blending lots from small estates was an invention of Sucafina Kenya (Kenyacof/Kahawa Bora). Especially before the purchase of Kahawa Bora, our dry mill that’s equipped to dry mill microlots, many quality-focused small estate owners did not produce enough parchment to meet minimum size requirements at dry mills. This frequently meant that small estate owners ended up selling their parchment to agents who blended their coffee with many other lots and where they often lost traceability. To help small estate owners reach minimums, maintain traceability and ensure that blended lots uphold the quality of each contribution, Sucafina Kenya helped facilitate grower groups that could connect small estate owners with others who were nearby and maintained similar quality standards and profiles. 

    These grower groups are more fluid than cooperatives. While the exact number of growers involved often changes from year to year, the principle remains the same. Grower groups help facilitate small estate owners’ access to more traceable dry milling and marketing solutions and frequently mean better quality and higher prices for their coffees.

    Cultivation

    Located at the foothills of the Gatamaiyo Forest Reserve, the area is also known for its tea growers, and is also home of the Kenyan Coffee Research Foundation. Kiambu County and the Ngewa-Komothai area is also well known for its dairy production, and is the largest dairy producing county in Kenya. Many of the growers are adhering to organic fertilizing practices, using only cow manure instead of agrochemicals on their coffee trees.

    Harvest

    Each small estate manages its own harvest and processing. In the case of these producer groups, the processing was done on a smaller scale than at the traditional larger factories.  

    The producers of the Ngewa-Komothai group follow the traditional Kenyan coffee processing method.  

    After harvest, cherries are floated to remove underripes and visually inspected to remove any overripes or damaged cherry. The coffee is pulped and then fermented for an average of 24 hours. Parchment is washed in clean water to remove any remaining mucilage and laid to dry on raised tables. Depending on weather conditions, the parchment takes around 14 days to dry. Producers received guidance to build their own raised tables and get support from a team of Sucafina Kenya (Kenyacof/Kahawa Bora) field officers throughout all steps of the production process.  

    Farmers deliver their dry parchment to the Kahawa Bora Millers dry mill in Thika, Kenya. Here, the mill will do a first quality analysis to determine quality. The dry mill process cleans and sorts the parchment, hulls and finally separates the lots into the different screen sizes.

    AA Grade

    Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18.5 screen size, meaning that they are larger than 7.2 millimeters.

This year we won a Great Taste Award and are a National Finalist in the Rural Business Awards

Rinaldo's is so much more than speciality coffee and fine tea. We offer all manner equipment and training solutions. The sourcing of our materials and products is ethical and fully traceable. Our packaging is 100% plastic and foil-free. We love what we do. We're highly skilled, yet always eager to learn more from you. We have so much fun at work. How cool is that?