Kambarare - Kenya - Washed - Filter
Gerald Njagi pathing the way for the few young Kenyan farmers. A unique microlot, fully processed on the estate.
Blood orange, rhubarb & blackcurrant
With Kenya’s coffee market in decline, Kambarare Estate stands as a beacon of hope. Gerald Njagi, a 28-year-old coffee farmer, is the producer who helms the small estate found on the slopes of Mount Kenya. He’s an anomaly because most farmers within Kiringyaga and the surrounding counties age 50+ or even 60+ and have no successors. This is because most youths who grow up within coffee-growing families move on to more profitable markets, like taxi driving. Although this is an ongoing trend, Gerald has hope for the future revival of coffee in his country. And he’s even keen to play a key role in promoting the industry, “I want to set standards for the Kenyan youths and show them unending possibilities in the coffee sector”, he says.
Gerald Njagi owner of Kambarare Estate.
This coffee is grown in the Kirinyaga area in the centre of Kenya.
This sensational lot cups at 88 points.
These high altitudes of between 1700 - 1950m encourage sweetness in the profile.
This lot comprises of 90% SL28 & SL34, and 10% Ruiru 11.
After the de-pulping of the cherry, the coffee seed is double fermented with periods of washing and soaking in between.
"Gerald now controls the entire process on the farm; from fermentation, washing to drying the coffees."
Gerald Senior attained a great feat in 1998: 5000 trees on his 13-acre plot. When owning more than 5000 plants, coffee farmers can apply for a pulping licence. And that is exactly what Gerald did.
"I now see coffee farming as the most profitable business"
In Gerarld's first year working with Trabocca he brought in a record price per kg of cherry. And when Gerald talks about the families’ future ambitions, he says “I want to see Kambarare producing the cleanest cup that Kenyan volcanic soil can produce."