Kenya Mbeguka - Kickapoo Coffee
Kickapoo Coffee - Kenya Mbeguka
Notes of Cranberry, Tangerine & Red Fruit
Punchy citrus acidity is accented by articulate red fruit sweetness. Think cranberry juice, Bing cherry and lime zest.
Altitude: 1650 meters
Varietals: 5,000 trees of SL28 & 200 trees Ruiru 11
Process: Dry Ferment, Wash, Overnight Soak, Raised Bed Drying
Harvest: October 2016 - December 2016
Region: Kibugu Village, Embu County
This is our fourth year working with Mr. Kithinji Kabiru and his farm, Mbeguka. In 1983, he planted 5,000 plants of the beloved SL28 varietal. His farm is 17 acres, and he became a full-time farmer after retiring from his career as a teacher. The trees at Mbeguka are fertilized with natural manure and weeded by hand throughout the growing season. As cherries ripen during the harvest, Kithinji picks coffee in 6 to 7 rounds, selecting only perfectly mature fruit. After being collected, cherries are depulped, dry fermented for 24 hours, soaked for another 24 hours and finally dried on raised beds.
Beginning with the 2013 Kenyan harvest, our exporting partner in Kenya, Dorman’s began to separate specific single farmer lots for export to quality and farmer focused roasters like Kickapoo Coffee. For years, we had hoped to see this kind of lot separation in Kenya, and we're super excited for the opportunity to develop long-term relationships with mid-sized producers like Mbeguka.
There are a number of mid-sized farmers, like Kithinji, in this part of Embu as well as neighboring Kirinyaga. We're honored to be working directly with these producers as it allows us to see how farms are managed and to help farmers improve existing production methods. It is also extremely rewarding to work with farmers like Kithinji on an individual basis. We are looking forward to getting back on the red soil of the Mbeguka farm.