KENYA KABUNYERIA AB
Origin: Rift Valley
Cooperative: Kabunyeria FCS
Wet-mill: Kabunyeria Factory
Cultivars: Ruiru11 & Batian
Altitude: 1850 – 2050 masl
Process: Fully washed, with double fermentation and sun-dried on African beds
Harvest: November 2017 - January 2018
Grade: AB (screen 15 - 16)
Warehouse: Santiago & Barcelona
Packaging: 30 Kg w/ GrainPro
Notes: Dark chocolate, lime, winey, blackcurrant
Ikawa Roasting Profile: KSC Kenya 50 grs. #2
Espresso: Perfect for espresso!
The Kabunyeria Factory is located in the limit between the Kericho and Nandi Hills counties. It is the only member of the Kabunyeria Farmers Cooperative Society. The Coop has 324 active members, an annual production of 41,311 kgs and an estimated of 50 hectares planted.
The Kericho and Nandi Hills are new but very promising coffee growing zones in Kenya. The average altitude in this area is well over 2,000 masl and the varieties cultivated here are mostly Ruiru11 and Batian.
Kericho is a small town brought to life by the Kenyan tea industry. The lush green carpet of tea bushes that cover these high cool hills are quite literally fields of gold. This region produces one of the world’s finest quality teas.
Kenya’s Western Highlands are also the home to some of the world’s finest sportsmen. The secret of this success lies in the high altitude and rarefied air, that are ideal training conditions for runners. Two local schools, St. Patrick’s at Iten and Sing’ore Girls near Eldoret have produced most of Kenya’s Olympic Superstars. Altitude training can assist with development of both endurance levels and technique.
Despite its proximity to Ethiopia, coffee was not cultivated in Kenya until 1893, when the "Fathers of the Holy Ghost" (French catholic missionaries), introduced coffee trees from Reunion Island and planted them near Mombasa.
** Interesting Fact: The Bourbon variety was first cultivated on a small island that today is known as "Reunion Island". It is located in Africa, in the Indian Ocean, east of Madagascar. It is considered a region of France and until 1789 its name was "Bourbon Island", in honor of the royal house of the Bourbons. **
In 1896, the first plantations were introduced in Kiambu - Kikuyu district, a very fertile area, which in 1912 already saw large plantations of several acres of expansion; there were mainly cultivated Bourbon and Mokka varieties.
While credit for the introduction of coffee in Kenya corresponds to Catholic missionaries, were the English settlers, who accelerated the importance of coffee in the Kenyan economy. Large-scale production of coffee and other crops, were heavily increased to export them into Europe, in order to pay the exorbitant debts generated by the construction of the railway connecting Uganda with the port of Mombasa in 1901.
After Kenyan independence from the British Empire in 1963, the long experience and extensive knowledge about coffee production was very well adopted by small local farmers, resulting in the high quality standards with which today Kenyan coffee is known in the world.
There are two particular varieties that attract most of the interest from specialty coffee buyers in Kenya, these are: SL 28 and SL 34.
The Scott Laboratories were hired to develop new cultivars between 1934 and 1963. The development of cultivars SL, was based on the Mokka and Bourbon varieties, which were introduced into Kenya by Scottish and French missionaries, from Yemen and Reunion Island respectively.
Today, these two varieties are responsible for most of the top quality coffees produced in Kenya, but they are susceptible to coffee leaf rust and other diseases.
Kenya has done a huge job, trying to find disease resistant varieties. The "Ruiru 11" was the first variety to be considered a success by the "Kenyan Coffee Board". Unfortunately, it has not been well received by importers and the specialty coffee industry in general.
By the end of 2010, a new variety called "Batian" rust resistant, and which some say has a better cup than "Ruiru 11", was introduced. We will still have to wait a few more years to know its full potential in the cup and productivity.