Nomad Kenya / Washed

The Mukuyu-ini factory is located in Kirinyaga, where an ideal microclimate provides the perfect conditions for growing sweet, dense cherries. Farmers delivering to the station grow coffee at an altitude of 1,580 to 1,680 meters above sea level.
Farmers delivering to Mukuyu-ini grow mainly SL28, SL34, Ruiru 11 and Batian varieties in small coffee gardens that average less than 1 hectare. The 'SL' varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the varieties of choice for many growers in Kenya because of their deep root structure, which allows them to maximize scarce water resources and thrive even without irrigation. They are grown with a serious focus on sustainability and Good Agricultural Practices, minimizing environmental impact where possible. Ruiru 11 and Batian are newer varieties known for their disease resistance and high yields. Both start producing fruit after only 2 years.
Farmers receive technical agronomic support from Sucafina Kenya. They also receive soil sampling services from Kahawa Bora. The soil sampling program addresses a key step in farmer profitability. Lower input costs mean lower overall production costs and higher profits. More targeted input application also translates into healthier trees and higher quality cherries. Prior to Kahawa Bora's soil sampling program, farmers had little access to soil testing methods. Fertilizers, when applied, were formulated according to a generalized recipe rather than one tailored to the exact needs of the farm. Now, with better access to information through technology and agronomic assistance, farmers can apply the right fertilizer formula at the right time, improving cherry yields and quality.


Process
Smallholders hand-pick only ripe cherries and deliver them to the Mukuyu-ini Factory. Upon reception, the Cherry Manager oversees a meticulous visual sorting and floating process, accepting only dense, ripe cherries.
After reception, the cherry is pulped and fermented for approximately 12 to 16 hours. After fermentation, the coffee is washed with clean water and soaked for 24 hours. After soaking, the parchment is spread out to dry on raised beds. Workers remove the parchment frequently to ensure uniform drying. They cover the parchment during the hottest hours of the day, to maintain slow and even drying, and at night, to protect it from moisture. The parchment takes approximately 7 to 14 days to dry.

We used 16 grams of coffee per 240 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 80 grams, wait 30 seconds and then pour the rest of the water until reaching 240 grams. The total infusion time should be 1:55 minutes, achieving with this recipe a TDS of 1.40% and an extraction percentage of 19.87%.