Coffee

Harvesting and Seasonality Harvesting Period: Main harvest: October to December. Secondary harvest: March to May. Hand-Picked: Coffee cherries are hand- picked to ensure only ripe cherries are harvested, contributing to higher quality.

Smallholder Farming Practices Farm Size: Most coffee is grown by smallholder farmers on plots averaging 0.5–2 hectares. Cooperative Societies:Farmers are often organized into cooperative societies, which manage coffee processing, grading, and sales. Examples: Bukusu Cooperative Society or other smaller groups in the region. Sustainable Practices: Increasing adoption of sustainable farming practices, including organic farming, agroforestry, and water conservation.

Coffee Characteristics Flavor Profile:Bright acidity with citrus and berry notes. Medium to full body with a balanced and smooth flavor. Sweet and fruity aroma with floral undertones. Processing: Most coffee is processed using the washed (wet) method, which enhances clarity and brightness in the cup. Grading:Graded by size and quality, with AA being the largest and most premium grade, followed by AB, PB, and others.

Growing Conditions Climate:-Cool temperatures (average 18–22°C) due to high altitudes. Distinct wet and dry seasons, which are ideal for coffee flowering and cherry development. Rainfall: Annual rainfall of 1,200– 2,000 mm, evenly distributed. Shade-Grown Coffee: Many farmers grow coffee under the shade of indigenous and exotic trees, which contributes to the beans’ flavor complexity and promotes biodiversity.

Coffee Varieties Arabica Coffee: Primarily grown in this region, with varieties such as: SL28 and SL34: Known for their resistance to drought and their ability to produce high-quality coffee. Batian: A newer variety that combines quality with resistance to diseases like coffee leaf rust and coffee berry disease. Ruiru 11: Resistant to diseases and adapted to local climatic conditions.

Geographic Location Mt. Elgon: A volcanic mountain on the Kenya-Uganda border. Region: Bungoma and the surrounding regions in western Kenya. Altitude: Ranges from 1,400 to 2,200 meters above sea level (ideal for high- quality Arabica coffee). Soil: Volcanic soil rich in nutrients, providing an excellent foundation for coffee cultivation.