• Kenya
  • October - December

Kenya Tekangu Wakamata PB 2024

SKU: GEN24KEC
$6.21/lb$403.65/65lb box
  • Flavor: Dark Chocolate, Brown Sugar, Mandarin Orange, Mango, Black Tea
  • Body: Heavy
  • Acidity: Medium
  • Process: Washed
  • Moisture: 11.30%
  • Packaging: 65lb box
FREE SHIPPING ON ALL ORDERS
Cup Score: 87.5
Cupping Date: Apr '24

Wakamata Factory

Wakamata Factory is part of the Tekangu Farmer’s Cooperative Society, along with three other factories in the region of Nyeri County. The factory was founded in 2013 and serves over 500 smallholders with a total of around 450 hectares of fertile farmland.

 

Quality Kenya Green Coffee

Green coffee from Kenya is graded by screen size. The grades range from E (Elephant Bean), PB (peaberry), AA, AB, C, and other subsequent lower grades. This lot is a highly sought-after Kenya PB, where only a single coffee bean grows inside a cherry instead of the typical twin beans. Because only one bean matures, the peaberry usually develops with more sugars and nutrients than twin beans that share a cherry. That’s also why peaberries are rounder and denser than most coffee beans.

 

Washed Process Kenya Coffee

Producers handpick ripe cherries in the early morning and transport them to the wet mill, where the cherries are spread out for sorting. Clean water is poured into the de-pulper, which removes the outer fruit of the cherries between two rotating abrasive slabs. The de-pulped beans then sink into the fermentation tank, where they are left overnight to allow the mucilage to break down.

 

The next day, the wet mill manager checks the fermentation tanks and decides to proceed with processing based on the "feel" of the fermented parchment. As the washed beans spill into the washing channels, producers repeatedly push the coffee with wooden shunts to sort the beans by density. The denser, higher-quality beans are then left to sun-dry on raised beds until they reach a moisture content of 10-12%.

 

Kenya Green Coffee Beans

Although Kenya and Ethiopia share a border, their coffee histories diverge significantly. French missionaries introduced coffee to Kenya in 1893, leading to the establishment of large coffee estates. Until 2006, green coffee from Kenya could only be traded through the national auction system, but new legislation has since allowed producers to sell directly to buyers, transforming the industry.

 

Kenya's coffee production has maintained its reputation for quality and consistency through meticulous management at the washing stations. Nationwide, over 600,000 smallholder farmers are organized into Farmer Cooperative Societies (FCS), which play a crucial role in overseeing traceability and quality control for their members.

 

Kenyan green coffee beans are renowned for their bold, fruit-forward flavors and complex acidity. Among the most celebrated varietals are SL-28 and SL-34, developed by Scott Agricultural Laboratories (hence, SL) in the 1930s for their drought resistance, exceptional cup quality, and high yield at elevated altitudes. Following a coffee berry disease (CBD) epidemic in 1968, the CBD-resistant Ruiru-11 varietal was introduced and quickly adopted nationwide. In 2010, the Coffee Research Institute (CRI) developed Batian, another resistant varietal prized for its tall, hardy growth and manageability by smallholders.

GEOGRAPHY:

Region Mutathi-ini Village, Nyeri County

Altitude 1700-1800

PRODUCER:

Tekangu Farmers Cooperative Society, Wakamata Factory

VARIETY:

SL34, SL28

PROCESSING:

Washed

HARVEST TIME:

October - December