KENIA: Ngugu-Ini

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1.All the coffee cherries are hand-picked and delivered on the same

day to the washing station, where it undergoes meticulous sorting.

This is also done by hand and is overseen by a ‘cherry clerk’ who

ensures any unripe and damaged cherries are removed. The ripe

cherry is then digitally weighed and recorded, and the farmer

receives a receipt of delivery.

2. The coffee is then placed in a receiving tank and pulped using a

four-disc pulping machine to remove the skin and fruit from the

inner parchment layer that protects the green coffee bean. After

being pulped, the coffee is sorted by weight using water, with the

highest quality and densest beans being separated out from the

lighter, lower-quality beans.

3. The coffee is then dry fermented for 20–24 hours, to break down

the sugars and remove the mucilage (sticky fruit covering) from the

outside of the beans. Whilst the coffee is fermenting it is checked

intermittently and when it is ready it is rinsed and removed from the

tanks and placed in a washing channel.

4. This coffee was pulped using a four disk pulping machine to

remove the skin and fruit from the bean.

5. The parchment-covered coffee is then washed with fresh water

and sent through water channels for grading by weight. The heavier

coffee, which sinks, is considered the higher quality, sweeter coffee,

and any lighter density or lower grade coffee beans are removed.

The beans are then sent to soaking tanks where they sit underwater

for a further 48 hours. This process increases the proteins and

amino acids, which in turn heightens the complexity of the acidity.

6. After soaking, the coffee is pumped onto deep drying beds where

they drain for 1-2 hours, before being transferred to raised drying

tables (also known as African beds). As they dry the parchment is

turned constantly to ensure even drying, and so that any defective

beans can be identified removed. Time on the drying tables

depends on the weather, ambient temperature and processing

volume: taking anywhere from one to three weeks to get to the

target moisture of 11–12%. After drying the coffee is moved to

conditioning beds, where it rests in parchment for about a month.

This resting period helps to stabilise water activity and contributes

to long-lasting quality and vibrancy in the cup

 

General informationVariety: SL-28, SL-34, Ruiru 11, Batian

Processing: Washed

Crop year: 2022/2023

Grade: AA

Sensorial information

Cupping score: 89

• Apricot Black Currant Grapefruit Honey

• Rhubarb, intense black currant, apricot, grapefruit, honey.

Complex vibrant acidity supported by candy-like sweetness.

Excellent balanced and juicy coffee.

 

Kenya > Kirinyaga > Central Kenya

Founded 1958

Altitude1600

Origin type Cooperation

No. of members 7200

Origin: Kenya – Kibirigwi Farmer Cooperative Society

Ngugu-Ini Factory

The Ngugu-ini Washing station (or factory as it called in Kenya) was

built in 1958, is owned by the Kibirigwi Cooperative Society. This

society is the second largest in the county, with eight washing stations

and 7,200 members, 1,200 of whom deliver to the Ngugu-ini washing

station.

Ngugu-ini is situated at 1,600m above sea level, with an average

temperature range of 12-24°C. The mild climate and high altitude

means that the coffee cherries grown in this region are able to mature

slowly, allowing time for a high concentration of the sugars to develop

in the fruit. The region receives an annual rainfall of 1300mm, and is

covered in red volcanic soil which boasts lush topography and

voluminous coffee production. Harvest season occurs from May–June

and again in November–December, with the most common varieties

being SL-34, SL-28, Batian, and Ruiru 11.

Ngugi-ini adheres to stringent quality-driven practices at the washing

station to ensure the very best coffee is produced, overseen by Factory

Manager, Simon Peter Mathenge. All the coffee is hand-picked and

delivered on the same day to the washing station, where it undergoesmeticulous sorting. This is also done by hand, and is overseen by the

‘cherry clerk’ who ensures any unripe and damaged cherries are

removed. A disc pulping machine then removes the skin and pulp, and

grades by density into three grades. Grades one and two go separately

to the fermentation process: grade three is considered low grade.

The members of the Ngugu-ini Factory also invest in and carry out

agronomic activities associated with coffee production. They source

coffee from the Coffee Research Station and plant it according to the

specific guidelines. Fieldwork is carried out, often involving weeding,

pruning, spraying, mulching, and applying fertiliser. Technical advice is

presented through farmer training programs and field interactions

offered by the ministry of agriculture. The field committee visits the

farms to ensure their agreed guidelines are being complied with. They

usually check that the coffee is not inter-grown with other crops such as

maize, but they do allow intercropping with Macadamia. Ngugu-ini has

long-term goals to increase their coffee production, training seminars,

and access to education and sustainable processes for all the farmers

they work with. They also maintain a demonstration plot that farmers

can visit and reference in relation to their own plots.

Grammatura

250gr

Tostatura

Chiara, Media

Formato

Grani, Macinato espresso, Macinato filtro, Macinato moka

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