SUBRA is the Star that gives its name to batches of coffees produced by various producers who are members of the KCCE ‘Kenya Cooperative Coffee Exporters’ in the Nyeri coffee growing region and processed at the Ndurutu Washing Station.
The batches are differentiated by different characteristics in taste, aroma and processing, with each farmer being given the name of a star to denote his batches, thus forming a large coffee universe.
Tool developed by Mare Terra Coffee
Sugars, Red fruits / Berries, Chocolaty, Floral, Lactic, and Alcohols
Cane sugar, Cocoa, Raspberry, Honey, and Yogurt
· Cherries received
· Sorting by ripeness
· Anaerobic fermentation in cherry
· Outdoor drying with Sleeping bag technique
| Smell | 8.50 |
| Taste | 8.25 |
| 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 |
The owner of the farm and the Ndurutu-Rutuma washing station, Francis Mbuthia is the manager and the person responsible for the facility. More than 350 farmers in the area deliver their cherries to this washing station where their cherries are processed. They are members of the “KCCE ‘Kenya Cooperative Coffee Exporters’, a cooperative founded in 2009. and supported by the Government, in order to 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 increase their income. 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 batches, and the producers are very encouraged by the fact that this type of coffees create a new market niche for them.
1047.8 mm
