Kenya Kamuyu AB by Dormans (86)
Roast Date: 24.08.2019
Sub-Region: Carantine Village
Cooperative: 800 members
Variety: SL28 & SL34
Acidity: Stone fruit
Body: Full balanced
Sweetness: Purple Plums with hints of Cocoa nibs
Aroma: Dried figs, Floral, tea-like
Recommended Brew Method
Tetsu-Kasuya Sweetness Method
20gr of coarsely grounded coffee beans
300gr of hot water at 93C
Brewing Ratio: 1:15
Pour 50gr water, water should finish drifting about 45 sec. if not adjust your grind size
Pour 70gr water, pour 3 more 60,60,60 grams of water
There are approximately half a million smallholder coffee farms spread across 500
cooperative societies with approximately 200 large estate owners with 3,000 small/medium
coffee estate growers taking the rest of the market. It is estimated that in Kenya 160,000
hectares make up the coffee-producing zones. Coffee is Kenya’s fourth-leading foreign
exchange earner after tourism, tea and horticulture with some 900,000 sixty-kilogram
bags produced during the 2015/16 harvest year. It is estimated that six million Kenyans
are directly (and indirectly) connected to coffee.
Kenya has two coffee harvesting periods in one year. The “FLY” or early crop which is
harvested from September to December and the “MAIN” or late crop harvested from
March to July.
C Dorman Limited(known as Dormans) was founded in 1950 by Charles Dorman. Dormans
soon became one of East Africa's most prestigious and well-established coffee houses
with a reputation which continues to go unsurpassed.
In addition to Kenya, Dormans also has relationships with smallholders and cooperatives
of coffee throughout Rwanda and Tanzania. Sustainable and ethical sourcing is
essential to their buying policy. And because of this, Arabica Trading House is
committed to working hand-in-hand with the Dormans team to import the highest quality
coffees to Turkey and the rest of West Asia.
Our Kenyan coffees are fully traceable, most of which are produced by smallholder
farmers. Each farmer's total volume might only be a few bags, thus hundreds of farmers
living in the same sub-region are likely members of a Farmer Cooperative Society(FCS).
The coffee cherry is delivered to FCSs which markets and sells coffees on the smallholder
Located in Mathioya subregion of Njumbi, Kangunu Factory was registered in 1998 and
currently has 1,700 active members. With an elevation of 1,600 masl, the region is situated
for optimum production of Arabica coffee producing Ruiru 11, SL 28 and Batian varietals.
The factory is receiving assistance from Dorman’s partners at the Coffee Management
Services. The long term goal is to increase coffee production through farmer training,
input access, agricultural practice seminars and sustainable farming techniques which
are reviewed each year.
Kangunu Factory has made several achievements over the years including:
Improving the Batian varietal, making it more resistant to disease such as CBD
and leaf rust.
Soil sampling of smallholder farmers with education and implementation of new
techniques to improve production and yields
The society employed its first certification project in 2008. The certification has
ensured that production has risen and prices have increased.
Kangunu Factory now has 4C, YTZ and Rainforest Alliance Certification.
The coffee cherries are hand-sorted by the farmers before they go into production. The
pulp is removed and the coffee is fermented for 24-36 hours under shade depending on
climate. After fermentation, the coffees are washed and again graded by density in
washing channels. They are then taken to the drying tables where they will be sun-dried
for up to 20 days on African drying beds.
Through pre-financing that the receive, farmers from Kangunu Factory are given
advances for school fees and farm inputs. The factory manager is trained each year by
CMS and agronomist from the Ministry of Agriculture also make trips to Factories
throughout the year to ensure that new techniques are being implemented.