Alchemist Coffee Lab
Flavor Profile: Dark Chocolate, Black Cherry, Stone Fruit, Dried Fruit, Brown Sugar
Producer: Kimalany Farmers Cooperative Society
Variety: K7, Batain
Growing Altitude: 1800-2000 MASL
Kenyan Coffee | Kimalany FCS
The Kimalany Farmers' Cooperative Society (FCS) and wet mill are located in the Kimalany Village of Kericho County. Tea and coffee are the main cash crops there; they both thrive in the region's nutrient-rich loam soil at 1,800-2,000masl. The sub-region receives about 1,200mm of rainfall each year.
Established in 2018, the Kimalany FCS boasts 400 active members. Smallholder farmers grow conventional varieties, mainly K7 and Batian.
Kenya Green Coffee Quality
Green coffee from Kenya is graded by screen size, not necessarily by cup quality or defect count. The grades range from E (Elephant Bean), PB (peaberry), AA, AB, C, and other subsequent lower grades. This AA screen size coffee comprises large, dense green coffee beans at screen size 17/18.
Washed Coffee Processing In Kenya
The coffee was primarily grown by smallholders who handpicked ripe cherries in the morning and delivered them to the Kimilany factory (wet mill). The coffee cherries were subsequently disc pulped between two rotating abrasive slabs with the help of clean water from the Kondamet River, then fully fermented overnight.
The wet mill manager inspected the fermented beans for optimal textures of broken-down fruit mucilage and parchment coating before they were thoroughly washed. After pouring the washed beans down a sloped tiled channel, the beans were pushed repeatedly by wooden shunts back to the top to separate lighter and heavier beans. This ensured that only the heavier, denser, higher-quality beans made it into this micro-lot.
Finally, this washed Kenyan coffee was sundried on raised beds until they reach the target 10%-12% moisture level. Consolidated parchment volumes were then delivered to dry mills where the parchment was hulled, graded according to size and density, warehoused, and warranted for sale via the Nairobi Coffee Exchange.
Kenyan Coffee Beans
Although Kenya and Ethiopia share a border, their coffee histories have little in common. French missionaries introduced coffee to Kenya in 1893. Coffee production expanded mainly on large estates. Green coffee from Kenya could only be traded through the national auction until 2006 when new legislation made it possible for producers to sell directly to buyers.
Kenyan coffee production has upheld quality and consistency throughout the years with detail-oriented management at the washing stations. Over 600,000 smallholder farmers nationwide are organized into Farmer Cooperative Societies (FCS) that oversee traceability and quality control for its membership body.