Kenya: Cupping and Farm Visits 2009

Sorting Mbuni (dry processed Kenya coffee) at Kangocho coop	Karatina, Nyeri coffee farm landscape	Typical Karatina, Nyeri coffee "shamba"
Entrance to Gikanada FCS headquarters at Gichathaini Factory	Charles, president of the Gikanda coffee coop	James, the manager of all 3 factories (mills) at Gachathaini
At the receiving point for cherry, farmers are divided into A and B groups, depending on the quality of their farm and their pickings.	There is a separate receiving tank for cherries that might have CBD and those that do not.	The Kenya wet process system involves many, many fermentation tanks and long ferm. times
After fermentation, coffee is soaked in fresh water for 12-16 hours, sometimes up to 48 hours	Charles hold's the record of a picker's coffee cherry deliveries, which guarantee his fair share of coffee sold at the auction	New metal dry beds are more sturdy, easy to clean and will last a long time.
Good ol' Ebenezer and his butchery. Butchers are often pubs too in Kenya	Classic bicycles of Nyeri	Mbuni coffee at Ndaroini factory
Pondering a coffee bag	Big haul at Ndaroini	Wet process tanks at Ndaroini
Sorting Mbuni dry process coffee	Typical stepped, covered wet process fermentation tanks at Ndaroini	Bird on the beds
No Smooking at Ndaroini	Exploring the parchment coffee warehouse at Ndaroini	Homemade Ndaroini bags
Ditto	Drying beds with new improved metal ones in the foreground, and Ndaroini	Poster of coffee cherry reception
Purty tree at Ndaroini factory	George Howell in the house at Ndaroini, circa 1993!	Typical SL-28 coffee tree