Kenya Nakoyonjo AA - Blue Mountain

Nakoyonjo Farmers’ Cooperative Society (FCS) was established in 1956 to empower farmers to access new markets and better services. The FCS’s name comes from the Koyonjo people who used to live on the land where the FCS now stands. Through Nakoyonjo, farmers can access agronomic training, advice from agronomists, coffee marketing and financial services. Today, approximately 3,290+ people deliver cherry to Nakoyonjo Factory.

Cultivation

Farmers delivering to Nakoyonjo washing station cultivate primarily SL28 and SL34 in small coffee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible.

Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.

K7 is found mostly in Kenya and Tanzania and is known for its resistance to Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD). The variety also has high yields and good cup potential at high altitudes. The plant is recognizable by its branch’s wide spread.

K7 was selected from seedlings on Legetet Estate in Muhorohi, an estate owned by a man named R.H. Walker. In Kenya, K7 is less common in high altitude areas, but it remains a popular choice in some lower altitude regions due to its slight resistance to CLR.

Blue Mountain is a Typica mutation that was first found and cultivated in Jamaica’s Blue Mountains. The variety is also widely cultivated in Hawaii, on Kona Island, where it is typically called “Guatemala.” The variety was also introduced to East Africa in 1894 through Malawi and Rwanda and to West Kenya in 1913. Today it is mainly grown in Hawaii, Jamaica, West Kenya, Rwanda and PNG. Like its Typica ancestor, Blue Mountain does well at high altitudes. It’s also resistant to Coffee Berry Disease (CBD)

Harvest & Post-Harvest

Farmers selectively handpick ripe, red cherry and deliver it to Nakoyonjo Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry.

After intake, cherry is pulped and fermented for 12 to 16 hours. Following fermentation, coffee is washed in clean water and laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture.

Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.