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Kaganda Farmers Cooperative Society

Red currants and pomegranate with fresh acidity and juicy body - light to medium roast

The Kaganda Farmers Cooperative Society has 1050 members across five villages close to the coffee processing facility. In addition to coffee, the farmers grow sweet potatoes, cabbages, mangoes, banana and beans for their families and the local markets. During the harvest, the farmers' cherries are picked and transferred to presorting mats or tables where unripe and damaged cherries are removed before a soaking stage which enables the removal of immature cherries. Immature cherries float and can be easily separated from the mature coffee. The remaining cherry is then sent through a pulper where the skin is removed and the resulting parchment-covered coffee, complete with its mucilage (sticky covering), is soaked in water tanks. The soaking enables the mucilage to ferment and detach from the coffee. The parchment-covered coffee is then washed (hence the process name - traditional washed process) with fresh water, sent through water channels for grading (the sinking coffee is considered the sweetest) and then dried on raised screens before final milling and removal of the parchment. Most of the coffee grown in this area is of the SL28 and SL34 varietals. Both cultivars have Bourbon and Moka heritage and are named after the laboratory that promoted their wider distribution in Kenya during the early 20th century - Scott Laboratories, now the National Agricultural Laboratories of Kenya.