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Regular price £11.50 Sale

Location: Karatina Town, Nyeri
Owned by: Rutuma coop society
Altitude: 1,700 - 1,800 masl
Varietal: SL28, SL34
Process: Washed 
Flavour profile: Pomegranate molasses & blackcurrant


The Ngandu PB lot was produced by various hundreds of smallholder farmers, all of whom are members of the Rutuma Farmers Cooperative Society (FCS) delivering to Ngandu Coffee Factory, the factory is located near the town of Karatina, in Kenya’s Nyeri County.

Rutuma FCS is a relatively new Cooperative, the first entity was established in 1995 following the separation from Mathira FCS and up until then the two were running 11 factories. In 2005, Ruthanga, Tumutumu and Marua farmers’ cooperative societies decided to join up and created a new subject called Rutuma Amalgamated FCS Limited which started his official operations on January 5th, 2005.

The various societies merging together owned an array of existing community wet mills and facilities such as local warehouses, this set of assets explains how the society currently is already managing seven wet mills – namely, Ruthagati, Karie, Marua, Ngandu, Githima, Kianjogu and Ndurutu – overall their annual production is around 330 tonnes of green coffee.

Ngandu has around 1100 registered members, but like many Kenyan coffee factories, only part of them actively deliver coffee in any given year.
This season around 850 members had been delivery their cherries to be processed at the factory.

The Cooperative act in a particular community manner, around every factory there are what had been called "promoter farmers"; they have been trained by the cooperative and their role is to teach small scale farmer members Good Agricultural Practices (GAPS), both during the harvest and in the off season.
This service has been very fruitful in two main ways at first it generate an immediately positive impact on coffee quality arriving at the factory, in second instance farmers come out from the one to one training with a better understanding of the impact of fertilisation, pruning and quality-driven harvest techniques on the price that their coffee receives at auctions and with direct buyers.

This Peaberry lot like every lot from Ngandu wet mill had been undergoing the stringent quality-driven standards and procedures to ensure the quality of the outcome.
Farmers are selectively handpicking coffee cherries from there trees and are deliver those to the mill the same day, where they get meticulously sorted through floatation tanks as first step.
Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the "Cherry Clerk", who keeps records of how much cherries each farmer delivers, the weight registered is taken after the floatation tank.
The producer will than have to wait for the lot to be sold to than claim the full payment for his contribution to the season production.
At this point the book kept by the "Cherry Clerk" is coming to fruition identify exactly how much coffee each individual producer has been contributing to.

After being weighed and logged in, the weight of the delivery and the farmer’s identification are recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped.
Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are placed in one of the many tiled fermentation tanks in the factory, where is left to ferment in a time-range that can span from 12 to 48 hours depending on the ambient condition during that particular period.
Subsequently the parchment is fully washed to remove all traces of mucilage, at the same time the coffee is than passed through a disc sorter where is graded.
The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to twenty four hours, that depends as often during the peak of the season not always there is space available on the beds directly after grading due to the volumes of cherries that can be delivered every single day that might create some bottlenecks during the drying phase.
The parchment is dried slowly under shade over the course of two to three weeks, during which time it will be turned regularly.

Rutuma FCS is run by a board of director that are seven Coop members; each one is elected and will represent one of the seven wet mills.
Rutuma FCS seek to employ a Secretary Manager from outside the organisation to oversees its permanent staff members, as well as the day to day running of the Coop.


(In partnership with Falcon Specialty)