Kenya - Kakindu SL28 Honey





The Art of Production

This is a honey processed lot, relatively unheard of for Kenyan coffee. Ripe cherries are carefully selected and floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank. These top cherries are then de-pulped to remove the majority of the fruit, whilst retaining the sugary mucilage on the outside of the bean. The coffee is then placed straight onto raised African beds to dry in the sun for an average of 6 days. The parchment must be consistently turned to prevent over-fermentation, mould, or the clumping from the sugars drying on the bean. After the parchment reaches its optimum moisture content of 12.5% it is rested in a cool, dry environement prior to secondary processing (hulling, grading and hand-picking).


The Region

Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as Kakindu continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.