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Kenya Kabare Konyu
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Kenya Kabare Konyu

Лоти:

Імпортер: CMG

 

Країна: Кенія

Регіон: Kirinyaga

Кооператив: Kabare FCS

Станція митої обробки: Konyu

Грунт: Clay loam soil

 

Середні опади: 1400mm

Середні температури: 20.5 °C

Різновид: SL 28, SL 34, Batian, Ruiru 11

Висота вирощування: 1700-1900 masl

Період цвітіння: February – April

Період збору врожаю: October –January

 

Обробка: Fully washed

Про каву:

Farm or Region History/Background

The Kabare FCS is located in Kirinyaga and is composed of 11 factories. They are on different altitudes, some of them just bordering the Mount Kenya forest. Most of the farmers delivering their cherries to Kabare are planting SL28 and SL34 varieties. The name Konyu comes from the nearby stream, which water is also used for processing.

 

Farm / Estate Processing Techniques

The cherries are being handsorted before pulping. The parchment is then fermented overnight in tanks in order to break the sugars of the pulp. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights. The last stage is the drying of the coffee on raised beds, which takes between 9 and 15 days.

 

Environmental/ Sustainability, Social/Community Development

The Chairman of this society is working hard toward improving the quality as well as the quality of the coffee. Most of the farmers use the cherry pulps as well as the cow manure to produce an ecological fertilizer.

Галерея: