Discover the Eastern Kenya production area, Machakos County (Machakos Province). Machakos is the oldest town in eastern and central Africa. It was established in 1887, 10 years before Narobi. Located 63 kilometers southeast of Narobi, this production area is divided into three major coffee production areas-Kangundo, Machakos and Donyo Sabuk. The planting altitude is 1400~1850M, and the soil is red volcanic soil.
Ngomano Factory is located in the Kangundo production area to the east of Machakos County. Because of its long history and early development, coffee planting started as early as the 1950s. A large part of the economic population here is family coffee farms, but the recent coffee harvests have changed. Due to climate change, the main crops SL28 and SL34 have unique flavors but low resistance to pests and diseases, so the current coffee harvest is more and more uncertain.
After being weighed and logged, the weight of the delivery and the farmer’s identification is 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. The factory uses clean water pumped directly from the Mukuyu River for pulping and washing.
After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for around 48 hours depending on the ambient temperature at the time. Gititu factory has plenty of drying infrastructure, so they do not normally soak coffee after fermentation. Rather, coffee is washed fully to remove all traces of mucilage and is graded through channels.
The coffee will then either be delivered to dry on the factory’s raised drying beds, where it will dry slowly over the course of around a week, during which time it will be turned regularly. It is covered during the hottest part of the day and also at night to ensure even and slow driving. Unusually, the factory uses a moisture metre to assess when the coffee is ready to be moved for resting and another round of sorting in the storage warehouse.
As a result, you get an incredibly classic clean Kenyan coffee that will totally blow you away. Packed full of signature blackcurrants fruitiness & white floral qualities, sugarcane juicy mouthfeel. A very refreshing Kenyan coffee for a hot afternoon & makes a blissful cold drip coffee.
Brewing Recipe :
1 : 15
29th of December 十二月二十九號
Poi Yen C.
Tangy lunch with a citrusy aftertaste, great to go with cheese cake and greasy dessert!
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