SUBRA is the Star that gives its name to all the batches of coffee that are processed at the Ndurutu washing station, which belongs to the Rutuma Cooperative.
Joel Kariuki is the person in charge of the station, located in the Nyeri coffee growing region. The batches are differentiated by their different characteristics in taste, aroma and processes, each washing station is named after a star to name its batches, thus forming a large coffee universe.
Tool developed by Mare Terra Coffee
Chocolatelike, Citric, and Tropical fruits
Milk chocolate, Tangerine, Pineapple, and Grapefruit
· Cherries received
· Sorting by ripeness
· Anaerobic fermentation on cherries for 300+ hours
· Outdoor drying with Sleeping bag technique
| Smell | 8.25 |
| Taste | 8.50 |
| Acidity | 8.25 |
| Ending | 8.25 |
| Body | 8.25 |
| Balance | 8.25 |
| Overall | 8.25 |
| Cup Cleaning | 10.00 |
| Sweetness | 10.00 |
| Uniformity | 10.00 |
| Total | 88.00 |
KCCE ‘Kenya Cooperative Coffee Exporters’, a cooperative founded in 2009 and supported by the governmentto respond to the needs of Kenyan coffee farmers to have more control over the marketing of their own production in order to obtain higher net yields and to improve the quality of their coffee. addressing various challenges faced by the coffee sector related to coffee production, quality, marketing and added value. Together with KCCE we have added coffees from nine washing stations that are located in the Nyeri region, these washing stations (known locally as ‘factories’) are organized within Cooperatives that are members of KCCE. In two factories we have developed our natural experiments with anaerobic fermentation and ‘sleeping bag’ drying technique repeating the process we had previously done in Murang’a and Kiambu, This is the first year in which we have carried out experimental processes in Cooperatives in Kenya, until now we had only carried them out in small farms. The result of this work are stable and very clean lots, and the producers are very encouraged, since this type of coffees create a new market niche for them.
The Ndurutu Washed station is located in the Nyeri coffee region, specifically in the Nyeri Central coffee district.
This Washed station began operating in 1999, consolidating with many producers in the area who delivered their cherries to be processed there. Today there are more than 527 who deliver the production of their farms, located at an altitude of more than 1,700 meters above sea level. In these Farms grow coffee cherries of the Variety SL 28, Batian, Ruiru 11, SL 24 that develop in Clayey soils.
The Washed station in Ndurutu belongs to the Rutuma Cooperative.
Joel Kariuki is the president of the Washed station in Ndurutu, with Jenniffer Murage in charge of the production and reception of the cherries, and Patrik Maina in charge of the Moisture station, together they control the processes that are carried out.
Once the lots are prepared and ready for threshing, they are taken to the Othaya Farmers Cooperative Society’s Dry Mill where they finish preparing the lots.
In Ndurutu’s Washed station we develop Processes such as the Natural Sleeping Bag or the OOTB Anaeronica Natural Sleeping bag among others.
All batches produced at this Washed station are named after the Subra star of our Constellations Range.
972.2 mm
