Our new Kenya from Weithaga is a peaberry!. We love peaberries to roast! These little rascals are a natural mutation; instead of two pips, the cherry has just one round pip. The taste is much more interesting, more sweetness and superclean. We had the AB from Weithaga before so we’re excited! It gives a smooth cup with notes of biscuits, caramel and garden spices. It cools down really well!
Weithaga factory is part of the New Weithaga Farmers Cooperative Society. New Weithaga consists of four factories: Weithaga, Kahindu, Kianderi and Koimbi. Altogether, New Weithaga services roughly 2800 coffee producers. Weithaga alone has 600 members of which 450 active with an average of 150 trees per farm. The factory services Weithega and Kiiru villages. It was established in 1970s. The washing station together with the drying field occupies a 3 acre piece of land.
Rainfall ranges from 1,200 and 1,500 mm annually. Kenya has two rainy reasons, which dictate the crop. Long rains normally arrive from March to May. This will trigger the flowering for the Main (or late) Crop. Harvesting for this crop takes place from October to December. The short rainy season falls from October to late November. These rains will trigger the flowering for the early crop or fly crop, which is harvested from May to July.
The factory services producers who cultivate coffee at altitudes between 1500 and 1700 meters above sea level. Predominant varieties are SL28 and SL34 (98%) with only a small percentage of Ruiru 11. The producers deliver their cherries to the central washing station. Weithaga factory then wet processes the coffee in typical Kenyan style. The cherries are sorted on maturity and processed separately per quality group. The coffee is depulped and ferments for 12 hours. Next it is washed and graded on bean density in the washing channels. The highest qualities are soaked for an additional 24 hours in clean water before being carried out into the drying field. The coffee dries on raised beds for an average of 10 days.
When the coffee has dried to 11% moisture content, Kenya’s registered marketing agents take the coffee to the weekly auction. In this auction, registered buyers are able to bid on the coffees they liked. Each buyer can take samples from the auction’s sample room to evaluate in his own lab, a week prior to the auction.