Кооператив: New Tekangu FCS
Станція митої обробки: Karogoto
Грунт: Clay loam soil
Середні опади: 1400mm annual
Середні температури: 20.5 °C average annual
Різновид: SL 28, SL 34, Batian, Ruiru 11
Висота вирощування: 1708 masl
Період цвітіння: February – April
Період збору врожаю: October – January
Обробка: Fully washed
Farm or Region History / Background
Karogoto is the biggest factory in terms of volume within the Tekangu FCS. The name Tekangu consists of the names of the three initial factories: Tegu, Karogoto and Ngunguru.
Farm / Estate / Processing / Techniques
The first step is for the farmers to sort their cherries. Only the ripe cherries are being accepted for pulping. After pulping, the parchment is left in the tanks so that it can ferment overnight. Once the parchment is fermented it is separated into P1, P2, P3 and P lights and dried for 10-16 days. The factory uses raised beds to dry the parchment. Also, they are trying to replace the wooden ones with more robust metallic ones.
Environmental/ Sustainability, Social/ Community Development
Ephraim, the factory manager is very keen about the quality of the coffee produced. He is checking every step from when the cherries are being delivered up to the dispatching of the parchment for milling.