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Black & Bloom

Filter: Kenya Inoi Ndimi AB

Filter: Kenya Inoi Ndimi AB

Normale prijs €11,50 EUR
Normale prijs Aanbiedingsprijs €11,50 EUR
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Ndimi Factory is owned and operated by Inoi Farmer Cooperative Society (FCS). Farmers delivering to the station cultivate coffee at 1,500 to 1,600 meters above sea level. They grow SL28, SL34 and Ruiru 11 varieties and deliver ripe, red cherry to the station.  

Farmers delivering to Ndimi cultivate primarily SL28, SL34 and Ruiru 11 in small coffee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye to sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years. 

Farmers receive technical agronomic support from Sucafina Kenya. They also receive soil sampling from Kahawatu Foundation. The soil sampling program addresses a key step in farmer profitability. Lower input costs mean lower overall production costs and higher profits. More targeted input application also translates into healthier trees and higher quality cherry. Prior to Kahawatu Foundation’s soil sampling program, farmers had little access to soil analysis methods. Fertilizer, when applied, would be formulated according to a generalized recipe rather than one uniquely suited to the farm’s exact needs. Now, with better access to information through technology and agronomical assistance, farmers can apply the right fertilizer recipe at the right time, improving yields and cherry quality.   

Smallholders selectively handpick only ripe cherry and deliver it to Ndimi Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry. 

After intake, cherry is pulped and fermented for approximately 12 to 24 hours. Following fermentation, coffee is washed in clean water and soaked for 12 to 24 hours. After soaking, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 7 to 14 days for parchment to dry.  

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