Kenya started with coffee production in the early 1900s and has for generations been known for its quality. Kenya has great altitudes, climate, and soil, and its varietals have adapted to the local growing conditions and have excellent cup quality. The coffees are truly unique and recognizable in flavor, and the coffee sector has developed a structure to maintain quality as well as traceability.
For more information on Kenya: Kenya general information
The Kapsokisio Factory and Cooperative Society lies in the slopes of Mt. Elgon in western Kenya on the border of Uganda. This region is not as well known as Central Kenya, but has a huge potential for producing coffee of great quality. In the past coffee farming was adversely affected by frequent clan fighting in the area but now it has cooled down and farmers are going back to their farms.
Cooperative: Kapsokisio Cooperative Society
Wet mill: Kapsokisio Factory
Region: Busia/Mt. Elgon
Altitude: 1600 – 1700 masl
Producers: About 800 -1000 smallholders in the surrounding areas deliver cherries to the wet mill.
Varietals: Mainly SL 28 and SL 34.
Grade: AB refers to the bean size. AB in Kenya is screen size 15/16.
Production: All coffees are pulped, dry fermented, washed, soaked and sundried
Process: Cherries are hand sorted for unripe and overripe by the farmers before they go in to production. A 4-disc Aagaarde pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulper. Grade 1 and 2 goes separately to fermentation. Grade 3 is considered low grade.
The coffee is fermented in painted concrete tanks without water for 20 – 30 hours to remove the mucilage. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water for 16-18 hours.
Drying: Sun dried up to 21 days on African drying beds. Coffees are covered in plastic during midday and at night.
Soil: deep and fertile soils rich in organic matter with high water retention capacity.
Notes: In order to attain and maintain production and quality standards farmers are advised on prudent agronomic practices to adopt on their farms. This is achieved through frequent farmer field days organized by Coffee Management Services Limited. Farmers procure seedlings from the society’s nursery which are propagated using certified seeds procured from Coffee Research Foundation. Farmers are encouraged to plant shade trees and avoid intercropping to achieve higher production.
Cupping notes: Red berries and rosehip aromas. Red berries and red currant-like acidity profile. Rosehip, floral and sweet rhubarb flavors. Overall it is light and delicate, medium intense and balanced. Very transparent, soft and juicy in finish.
Download information: Kapsokisio AB fact sheet