Kibugu Farmers Co-operative Society
Kathakwa Coffee Factory lies on the rich volcanic soils near Mt Kenya, at a relatively high 1,600 meters above sea level.
Around 3,500 different farmers contribute coffee to Kathakwa, and their crops are mostly SL28 and SL34 varietals (Embu is one of the last counties in Kenya to adopt the newer Ruiru and Batian varietals which were developed to increase yield and added defence against pests).
Domonic, Kathakwa’s factory manager, fully documents each lot of coffee received from each farmer, and throughout its processing journey it’s identified and recorded.
At high altitude the temperature is colder and more stable, and greater levels of rainfall and fast drainage down steep mountain slopes give coffee trees very different growing conditions. These combine to slow the fruit’s maturation process and provide time for more complex sugars to develop in the fruit.
High altitudes tend to produce higher acidity and great complexity, with more florals and aromatics present. Coffee from lower altitudes tend to have more muted but sweet earthy flavours often imagined as an intense ‘coffee’ flavour.