Kenya KANGUNU PB by Dormans
Resting Time: 5-7 days
Sub-Region: Njumbi Town
Factory Name: Kangunu Coffee Factory
Cooperative Affiliation: Kangunu Farmers Cooperative Society
Active Members: 1,700
Variety: SL28, Batian, Ruiru 11
Altitude: 1700-1800 masl
Importer: Arabica Trading House
Acidity: Stone fruit.
Body: Smooth and balanced.
Sweetness: White grape tea.
Aroma: Floral, Tea like with hints of white grape.
Recommended Brew Method
Brew Ratio: 18 grams of coffee to 250 grams of water.
Bloom: No Bloom (Cupping Method)
Brew Time: 3 minutes
Push Time: 60 seconds
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 Kenyansare 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.Exporter Background:C Dorman Limited(known as Dormans) was founded in 1950 by Charles Dorman. Dormanssoon became one of East Africa's most prestigious and well established coffee houseswith a reputation which continues to go unsurpassed.Our Kenyan coffees are fully traceable, most of which are produced by smallholderfarmers. Each farmers total volume might only be a few bags, thus hundreds of farmersliving in the same sub-region are likely members of a Farmer Cooperative Society(FCS).Coffee cherry is delivered to FCSs which markets and sells coffees on the smallholder Behalf.Factory Details: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 yieldsThe society employed its first certification project in 2008. The certification has ensured that production has risen and prices have increased.Kanguny Factory now has 4C, YTZ and Rainforest Alliance Certification.The coffee cherries are hand-sorted by the farmers before they go in to 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.