In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Café GUAMA AB
Kenia
37
Baragwi Cooperative Society
3.500 small coffee growers |WASHING STATION: Guama Factory
Kirinyaga
Guama Village
1.800 masl
SL28 and SL34
Washed with dry fermentation and sun-dried | Volcanic and sandy
0,48 €. / cup

Café GUAMA AB

From 15,00 to 60,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.48 €.
THE FARM
The Guama Factory is part of the Baragwi Cooperative Society. It has a reputation for consistently processing some of Kirinyaga's best coffees. The Cooperative Societies are the umbrella organization for one or several wetmills, which can receive cherries from about 1.000 farmers. They give a small advance payment at delivery. The better and well-managed wet mills are able to give more than 85% of the sales price back to the farmers. That’s after cost of milling and marketing is deducted.

The factory is named after the village of the area it is located, Guama Village and began processing coffee in 1974. This coffee comes from smallholder farmers in the surrounding area. The annual volume of cherry processed here is 750 tonnes, this is mostly SL 34 and SL 28.

The soil is volcanic and sandy, the coffee trees bloom during February and April, and their fruits ripe for the main crop from October to December.


About the cultivars:
There are two varieties in Kenya that in particular attract the majority interest of the specialty coffee industry, these are SL28 and SL34.

The Scott Laboratories were hired to develop new cultivars between 1934 and 1963. The development of the SL cultivars was based on the Mokka and Bourbon varieties, which were brought to Kenya by Scottish and French missionaries, from Yemen and the Reunion Island respectively.

Today, these two varieties are responsible for most of the quality coffee produced by Kenya, but are susceptible to Roya.

PROCESS
Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulp¬er. The densest beans will sink and are pumped straight through a channel to the fermentation tank as P1 (parchment 1 and is what we have now).

Grade 1, 2 and 3 go separately to fermentation. Grade 3 is considered low grade. With this particular coffee, after pulping, the coffees are dry fermented (water is drained off) in painted concrete tanks during 16-24 hours under closed shade.

After fermentation, the grains are washed and graded again by density in wash channels and then submerged in clean water

When fermentation is completed and the mucilage is disolved the parchment gets washed in washing channels and graded again by density. The lighter beans will float off and the remaining dense parchment will normally be soaked in clean water from the Gatomboya stream for another 16-18 hours.

It is then sun dried up to 21 days in African drying beds. The coffees are covered in plastic during midday and at night to avoid being exposed to extreme heat or humidity respectively.


CUPPING NOTES
Dried strawberry, chocolate, citrus and orange blossom fragrance. Sweet lemon curd aroma. Very complex, fruity and sparkling
ORIGIN
Despite its proximity to Ethiopia, coffee was not cultivated in Kenya until the late 1880s, when French missionaries brought seeds to the Taita Hills area. Introduced in the Kiambu district in 1896, the coffee found an excellent combination of altitude, soils and temperature that resulted in the high quality Kenyan coffee known worldwide.

While the credit for the introduction of coffee in Kenya corresponds to Catholic missionaries, it was the English settlers who accelerated the importance of coffee in the Kenyan economy. Large-scale production of this and other crops was encouraged to be exported to Europe to pay for the exorbitant debts generated by the construction of the railroad linking Uganda to the port of Mombasa in 1901.

In 1912 it already had long plantations of several hectares of expansion, where mainly the varieties Bourbon and Mokka were cultivated.

Interesting fact: The Bourbon variety was first cultivated on a small island that is now known as "Reunion Island". It is located in Africa, in the Indian Ocean, east of Madagascar. It is considered a region of France and until 1789 its name was "Bourbon Island", in honour to the real house of the Bourbons.

As a legacy of colony days, auctioning has encouraged the coffee grower and cooperatives to be constantly committed to quality in order to get the highest possible prices at auctions from buyers in Nairobi.

Even today, the largest coffee growing area spreads from Kiambu on the outskirts of Nairobi to the slopes of Mount Kenya. The counties of this region also known as Central Kenya - Kiambu, Kirinyaga, Murang'a and Nyeri - produce almost 70% of the national production.

The coffee plantations find very fertile soils in the farming regions of Kenya. The soils are young and volcanic and very rich in organic matter. The altitude in the coffee growing areas ranges from a minimum of 1.280 meters above sea level in Embu, an eastern part of the Mount Kenya region, to a maximum of 2.300 meters above sea level in Nyeri on the western slopes.

Currently Kenya produces about 0.5% of the world coffee market, with approximately 700 thousand small farmers and it is estimated that about 6 million people depend directly or indirectly on the coffee industry. Kenya mainly produces fully washed coffees, and is considered by many as the world’s number one quality producer.