Kenya Maganjo

Washing stations are pivotal facilities for smallholder farmers around the world. The Maganjo Washing Station processes cherries from 743 registered small-holder farmers in the area. This is their main source of income—the Maganjo Washing Station processes cherries from 743 registered small-holder farmers in the area.

The history of coffee in Kenya is as substantial as it is interesting. It all started in 1893 with the introduction of Bourbon by European Missionaries from Brazil. After the Mau Mau War (1952-1960), natives were allowed to grow coffee. But only lower grade coffees were sold locally. As recently as 2006, governmental overreach has diminished, and farmers can work independently with coffee buyers. This led to farmers having control over processing and cost implementations. In the past, coffee was sold by governmentally led auctions prior.

The volcanic soil composition in the Highlands of Kenya and climate is optimal for coffee growing. This gives these coffees a unique flavor, supplemented by the processing choice. For this lot, it was chosen to process using the Washed method. As a recap, the Washed process starts with harvesting only the ripest cherries. Then the cherries are rinsed and run through a depulper, which separates the two seeds from the cherry. Next, the seeds with mucilage are placed in a water tank for 24-48 hours. Afterward, any excess mucilage is rinsed off, and the beans are sent to be dried on raised beds until the desired moisture content is met.

You can pause, modify, or cancel a subscription at any time.

For prepaid subscriptions you can pause, modify, or cancel at any time but refunds will not be permitted within the pre-paid period. At the conclusion of the prepaid period the subscription will automatically renew for the same time period.