Kenya Gakundu AA

The group, whose name can be translated as coffee management services, helps farmers directly on their farms to improve quality and yields through training and educational programs. Their goal is to build long-term relationships with producers, to constantly improve the quality of coffee and the living conditions of farmers. The leaders of the cooperative are trained every year and they can then spread the information further. Farmers have better knowledge about fertilization, pruning and harvesting. This is reflected in the quality of their coffee not only among direct customers but also in their placement at auctions.

And how is the process itself? The coffee is hand-picked and then sent to the washing station, where it is carefully sorted according to ripeness. This is also done by hand and overseen by a manager who ensures that unripe and damaged cherries are removed. The ripe coffee cherries are then weighed and their volume recorded against the farmer's name. The cherries are then placed in a tank of water and the floating cherries are removed. The pulp is removed and the coffee is fermented for 24-36 hours in the shade. After fermentation, the coffee is washed and then sorted according to density in washing channels. Coffee cherries are dried in the sun on African drying beds for 12-20 days depending on weather conditions. After proper treatment, the water used in processing is returned to the circulation to conserve natural resources.