washing station: Kegwa

variety: SL-28, SL-34 & Ruiru 11

process: washed

altitude: 1600 masl

region: Kirinyaga

harvest: May - July

The region of Kirinyaga benefits from fertile volcanic soils and high altitude, typically around 1,600 meters above sea level. Farmers delivering to Kegwa Factory primarily cultivate SL28, SL34 and Ruiru 11, varieties renowned for their complex flavors, vibrant fruit notes and delightful acidity. The SL varieties were originally released by Scott Agricultural Laboratories in the 1930s and 1940s. Their deep root structures allow them to maximize water resources and flourish even without irrigation. Ruiru 11 is a newer variety recognized for its disease resistance and high yields, beginning to yield fruit within a two-year timeframe. Farmers are increasingly adopting Good Agricultural Practices that minimize environmental impact.  

Smallholders selectively handpick only ripe cherries and deliver them to Kegwa Factory, where the process of presorting begins. Cherry is visually handsorted to remove any defects and then floated to remove underripes. After intake, cherries are pulped and fermented for 12 to 16 hours. Then, parchment is washed in clean water and soaked for 12 to 24 hours before being dried on raised beds or in solar driers. It typically takes 10 to 14 days for the parchment to dry. During this time, workers carefully oversee the process, raking parchment frequently to ensure even drying and avoid excess moisture.