KENYA – Ichuga Nyeri AA – Specialty Coffee

250 gr

Ichuga – Kiama Farmer Cooperative Society

Ichuga is one of five washing stations operated by the Kiama Farmer Cooperative Society (FCS). Located in Nyeri, near the town of Karatina, the station sits 1,700 meters above sea level. Kiama FCS was founded in 1996 by five member cooperatives, which previously belonged to two separate cooperative societies. The name “Kiama” comes from the merging of the names of the two cooperatives to which they currently belong, Kiawirigi and Magutu. Charles Ngure, president-elect of Kiama FCS, says “coffee is life” to emphasize the importance of coffee to the communities served by Kiama FCS. Like many members, Charles grew up surrounded by coffee production and inherited the family farm. Over time, more and more farmers have made coffee production their primary source of income, and Kiama FCS’s commitment to improving coffee quality through more efficient cultivation is crucial to ensuring sustainable livelihoods.

Thanks to Kahawa Bora‘s support, Ichuga Factory and Kiama FCS members receive Good Agricultural Practices (GAP) training and access to affordable inputs. Kahawa Bora also supported members before they achieved Rainforest Alliance and CAFÉ Practice certification. Farmers supplying Ichuga primarily grow the SL28 and SL34varieties in small coffee gardens, averaging less than 1 hectare.

Before Kahawa Bora’s soil sampling program, farmers had limited access to soil testing methods. Thanks to improved access to information through technology and agronomic support, farmers can apply the right fertilizer formulation at the right time, improving yields and cherry quality. Thanks to soil testing and improved cultivation techniques, coffee yields are increasing and quality is improving.

Nyeri’s red volcanic soil is rich in organic matter and nutrients, making it an excellent region for coffee production. Farmers hand-pick the ripe coffee cherries, carefully sorting them at the entrance, then adding them directly to the hopper and depulping them. The coffee is fermented and then washed in clean water to remove any residual mucilage. The moist parchment is sorted, and any remaining damaged beans are removed.

The parchment is then moved to raised beds to complete the drying process. Here, it is turned regularly to ensure even drying and covered during the hottest hours of the day and at night to prevent cracking and/or condensation. Drying time is generally about two weeks, depending on weather conditions.