How should Kenyan coffee be made by hand at Kasawa processing farm in Enbu county, Kenya?

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In Kenya in 2017, production continued to decline, raw bean prices soared, and there were few winners in 2017.

The Casawa farm, located in Embu County, was founded in 1964 as a small primary and village cooperative under the Kibugu Valley Cooperative (FCS). Casawa's farmers come from the villages of Kibugu and Nguviu, and the current manager is John Njue Kamwengu. During the main harvest period, John will hire more temporary workers to assist him in his busy quality control and processing work.

The annual rainfall in Casawa is about 1500 mm and the main rainy season is from March to May. October to December is the rainy season, which happens to be the distinction between the two major production seasons. November to January is the main harvest season, and May to June is the secondary harvest season, with an average annual temperature of only 12 to 25 degrees Celsius.

Farmers own an average of 200 coffee trees, most of which are SL28, while Ruiru11 is used to increase yield and as a substitute for disease.

The harvesting and processing operations of Kasawa are as follows:

After the pulp is removed, the coffee cherries will be fermented overnight to decompose the sugars in the sticky layer, then wash them, soak them for about 24 hours, and then distribute the coffee evenly on the drying table. The time on the drying table depends on the climate, ambient temperature and processing capacity, and may take a total of 7 to 15 days. After that, the shell beans will be stored in a cool dry warehouse.

Kasawa has been famous for providing high-quality products since the 1990s. Despite the low annual output, the cooperative is still happy to learn and participate in the Coffee Management Service Project (CMS). The long-term goal of the project is to increase coffee production through education and training for farmers, "agricultural loans", "seminars on good agricultural practices" and the "Manual on Sustainable Agriculture", which is continuously updated and distributed every year. For example, some farmers have suggested that fertilizers should be provided by co-operatives to expand fruit production. It is hard to believe that it takes an average of five months for Kenyan coffee farmers to get cash after handing in cherry fruits. Therefore, the financial and cash flow capacity of the cooperative determines the centripetal force and the ability to improve the quality of its coffee farmers. "if you want to have good quality, first solve the lengthy payment mechanism." the introduction of CMS is the Great Leap forward!

Qianjie suggests brewing Kenyan coffee with 90-degree water, which is more sour than 1:15, with delicate sour berries, good cleanliness, honey, currants and a long finish.