Working the Kenyan Coffee Working the Kenyan Coffee t th Ct th Cto the Cupto the Cup

Presented By Presented By

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Kamau Kuria Kamau Kuria

Managing DirectorManaging Director-- CMSCMSManaging DirectorManaging Director CMSCMS

2020thth SeptemberSeptember--StockholmStockholm

Brief History• CMS commenced operations in February 2006

• Registered as a Coffee Management Agent in February 2006.

• Licensed Coffee Marketing Agent

• Manage a 7ton/hr dry mill at Karatina

• Manage a 2 ton/hr dry mill at Eldoret• Manage a 2 ton/hr dry mill at Eldoret

The Coffee Management Experts

Our Services• Farm Management• Pre-financing Coffee Production• Coffee Milling• Marketing• Price Risk Managementg• Accountancy Services• Bulk competitively priced farm inputs• Certification compliance• Certification compliance-

Utz,RFA,4C,FLO,Café Practices.• Project Management

F ibilit St di• Feasibility Studies• Environmental Audits

The Coffee Management Experts

Business Performance CMS 2011/122011/12

• Estate Sector- Managing approx 1500 ha of Plantations

• Producing 3.5% of Kenya Production

• Certified several Estates to Utz Certified, Rainforest Alliance,4C, and Cafe Practices

• Marketed -15,172MT - 30.11% of Kenyan Production

• Work with 223 wet mills with approx 300,000 farmers.

The Coffee Management Experts

KENYA

Population-40.5million(580,370sq.km)GDP per Capita 852 USD. E t Sh f GDP 28%Export Share of GDP:28%Coffee- 4th after Horticulture, Tea and TourismEmployment in Agriculture:30%Coffee Production 2011/2012: 830,000 bagCoffee area 2011/12:140 000 ha- 70% smallCoffee area 2011/12:140,000 ha- 70% small scale.Approx. 700,000 small scale farmersA 2000 ll/ di t tApprox. 2000 small/medium estates

Coffee Growing Areas

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Determinants of CupDeterminants of Cup

• Varietals- SL28 SL34 Ruiru 11 Batian• Varietals- SL28,SL34, Ruiru 11, Batian

• Location- Altitude, Temperatures, Rainfall, Soils,

• Preparation- Agronomy wet millPreparation Agronomy, wet mill processing practices, roasting ,brewing

Regional Cup profilesNyeri

Bright Acidity, Medium Body and Floral FlavorKiambu/ Muranga

Bright Acidity, Strong Body andMedium FlavorMedium FlavorMachakos

Light Acidity, Medium Body andMedium FlavorKitale/ Kisii/ Bungoma

Medium Acidity, Medium Body and y, ySome Flavor.

Climatic conditions1400-2100m ASL-East of the Rift valley1500-1900m ASL-West of the Rift ValleyM d t 32°Max. day temp-32°cMin. night temp- 7°cMax temp range-19°c (hot and cold)Max. temp range-19 c (hot and cold)Free draining volcanic soils min 1.5m depth Soil pH range 4.4-5.4 (Cacl2 method)p g ( )1000mm of well distributed precipitation

Kenya's VarietiesSL.28

Selected 1931 from a drought resistant gvariety in northern Tanzania.Medium to High altitudes.Green shoots-occasionally bronze tips.Conical Primaries are semi-erect and well rooted.G d Yi ldGood YieldsExcellent cup qualitySusceptible to Coffee Berry Disease and Coffee Leaf rustand Coffee Leaf rust.Recommended spacing 2.74mX2.74m-1330/ha

Varieties cont.…

SL.34Selected from the French mission cultivarsHigh altitudes areas with high rainfall..Dark bronze tips with occasionally light green tips.Dome shapedP i i i t d llPrimaries are semi-erect and well rooted.High yields/good quality.Excellent cup qualityExcellent cup qualitySusceptible to Coffee Berry Disease and Coffee Leaf rust Bacterial Berry BlightBacterial Berry Blight.

Varieties cont.….Ruiru 11

Released in 1985A derivative of catimor and Typica.Named after the Ruiru Coffee R h St tiResearch StationShallow developed roots2mX2m to 2mX1.5m2500 3300/ha vs 1330/ha for SL2500-3300/ha vs. 1330/ha for SL varieties.Cup compares well with SL varietiesvarieties.

Varieties cont….Batian

Released in 2010A pure breed-not HybridTall stature like SL 28 and SL 34Resistant to CBD and CLRHi h Yi ld d litHigh Yields and quality cropRequires high nutritional regime.

Other varietiesOther varietiesK7, Blue Mountain and original French Mission- Very minimal.

AgronomyPruning –Pruning -Cycle change-5-7years-Rejuvenates the treesDirects nutrients to the expanding beans-Directs nutrients to the expanding beans

-Removes competition of nutrients between the cherries and the unwanted foliage.-Balances the leaves and the crop ratio for berry Support.

Nutritional rolesNitrogenous –Production based feeding-1.10Nitrogenous Production based feeding 1.1022.6.12 fertilizer use.-Timely and quantity feeding in Kg/ha Nbetter % of AA AB PB and low % of C T Lights-better % of AA,AB,PB and low % of C, T, Lights.

Other Nutrients rolesMagnesium-bluish green color also raw smell. Sulphur-roast aroma.Potassium –Early maturityPhosphorous-Mucilage for easy pulping thus no p g y p p g

nipping during processing.

Picking and Processing…..Flavor not known to be scientifically engineered.Flavor not known to be scientifically engineered.Kenya's selective hand pickingPicking mainly 10-14 daysOnly red ripe cherriesOnly red ripe cherriesSorting under-ripe, diseased, over-ripe a mustSame day de-pulping.Fermentation to remove mucilaginous sugary compound

normally 10-16 hours- though weather dependent.Washing and Density grading leads to P1,P2, P3 & PLg y g g , ,100% sun drying.- reduces 55%MC to 10.5% M.CRegular turning and covering to avoid fast drying.

Picking and Processing…..Post harvesting processing enhances quality.Post harvesting processing enhances quality.Processing water clean free of wastes and odoursGrades processed separatelySkin drying (55 45% mc) shortest time possibleSkin drying (55-45% mc)-shortest time possible.White stage (45-30% mc)-on raised tables, 1inch thickness, turning n covering in hot afternoons to avoid cracking, fatty acids, cafestol and kahweol formed here bluish green color formationkahweol formed here, bluish green color formation Soft Black (30-20% mc)-2days of full sunlight exposure, bluish green color affirmed.M di Bl k (20 16% ) F ll d t d id d i kMedium Black (20-16% mc)- Full day exposure to sun and rapid drying ok.Hard black stage (16-11% mc)-Final stage. No rewetting at any stageStorage-well ventilated, dust and moisture resistant, temp 22C,50-70% RH

Field associated defects..DEFECT CAUSEDEFECT CAUSERagged beans Lack of nitrogen, weeds, Poor

pruningFoxy beans Delayed harvesting/pulpingDiseased beans Brown Blight(late CBD attack)

Insect damage Berry borer attack, etcZebra skin, potato taste Antestia attackPulper damage Poor setting of pulper discsPulper damage Poor setting of pulper discsOver-fermented beans Prolonged fermentation

Sti k S f t tiStinkers Severe overfermentationGreen-water damage RewettingBlack beans Severe RewettinggWoody beans Prolonged storage

Kenya GradesGRADE Description of the GradepE8.3mm

(Elephant). Two beans joined together. Mainly as a result of well nourished coffee bushes. May also result from genetic “defect”.

AA Flat bold beans from well nourished coffee. Each fruit produces twoAA8.2-7.2mm

Flat bold beans from well nourished coffee. Each fruit produces two beans. Forms uniform roast.

AB- 7.1-6.4mm Flat beans, similar to AA but smaller in size. Forms good roast.PB (Pea Berry) One ovule develops instead of the usual two The beanPB6.6-4.7mm

(Pea Berry). One ovule develops instead of the usual two. The bean is oval in shape like peas.

C- 6.3-4.0mm Smaller Flat beans. Are an indicator of dry growing conditions.TT AA and AB grades which are of lower density and quality(Light) AreTT8.3-6.4mm

AA and AB grades which are of lower density and quality(Light). Are an indicator of poor soils.

T3.4mm

Smallest of the flat beans and consists of big fragments. Mainly an indicator of poor soils and poor precipitation.indicator of poor soils and poor precipitation.

Mbuni Not Grade as such. Dry processed beans. They are not graded according to shape or size but by density. Very inferior in quality

Cupping• 1.-Karogoto- 1660m- Fully Washed

2 T 1750 F ll W h d• 2.- Tegu- 1750m- Fully Washed• Gichathaini-1650m- Fully Washed• Ndumberi-1782m- Fully Washed• Mugaya- 1560m- Fully Washed• Mugaya- 1560m- Fully Washed.

A t iAsanteni