Kenya Kahunyo AB washed

Ripe red cherries are hand-picked by smallholder farmers and delivered to the Kahunyo processing station, where the Cherry Clerk checks their quality. The cherries are pulped, fermented for 16–18 hours, washed, and dried on raised beds, with workers frequently turning the parchment and protecting it from overheating and moisture. Drying takes an average of 7 days.

This fully washed lot is cultivated by smallholders in Murang’a and processed at Kahunyo washing station. Farmers cultivate small coffee farms of approximately 0.5 to 1 hectare at altitudes of 1,600 to 1,800 meters above sea level. The farms are located near the Ndakaini Dam, which supplies much of the water in Nairobi. The high altitudes provide warm days and cool nights, helping to nurture sweet, dense cherry. The washing station is owned and operated by Thikagiki Farmers’ Cooperative Society (FCS).

Farmers delivering to Kahunyo washing station cultivate primarily SL28 and SL34 in small coffee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.