Bomu la Matunda - El Magnífico

Bomu la Matunda

Coffee
RECOMMENDATION: Roasted for filter coffee maker / french press

Cupping notes

Fragrance of red fruit. Enveloping body with a caramel aftertaste. Flavour of lychee and red fruits.

The washing station

The story of this washing station dates back to the 1940s, when it was owned by Mr. EW D’Ollier’s family. As well as their own coffee, the D’Olliers used to process the beans of neighbouring smallholders. In 1976, they sold the station to Gatatha Farmers Co Ltd, who ran it until September 2011 when it was purchased by the current owners.

The current management and owners maintain a keen interest in the well-being of their employees and to date the farm has sponsored the education of two high school students, with this program set for expansion in the future.

Process

The cherries are hand-selected immediately after harvest. Only the finest cherries are used to produce this unique natural processed coffee. The cherries are then dried for 21 to 35 days.

Origin

Despite its proximity to Ethiopia, coffee was not grown in Kenya until the late 1880s, when French missionaries brought seeds to the Taita Hills area. Upon introduction in the Kiambu district in 1896, the coffee found a unique combination of altitude, soil and temperatura that resulted in the superb quality of Kenyan coffees, now appreciated worldwide.

While the credit for the introduction of coffee in Kenya goes to Catholic missionaries, it was English settlers who accelerated the importance of coffee in the Kenyan economy. Large-scale production was encouraged for export to Europe, with a view to paying the exorbitant debts generated by the construction in 1901 of the railway connecting Uganda with the port of Mombasa.

By 1912, Kenya already had large plantations of several hectares of expansion, where mainly varieties of Bourbon and Mokka were cultivated.

Interesting fact: The Bourbon variety was first grown on Île Bourbon, a small island in the Indian Ocean, east of Madagascar, now known as “Réunion”. It is considered a region of France and until 1789 was named “Bourbon Island” in honour of the Royal House of the Bourbons.
Sale at auction (a legacy of colonial days) has encouraged coffee growers and cooperatives to maintain constant dedication to quality in order to achieve the highest possible prices at buyer auctions in Nairobi. Even today, the country’s largest coffee growing area stretches from Kiambu, outside Nairobi, to the slopes of Mount Kenya. Almost 70% of the national crop is produced here, in the counties of this region comprising Central Kenya – Kiambu, Kirinyaga, Murang’a and Nyeri.
The soils of the growing regions of Kenya are young, volcanic and very rich in organic matter, highly suitable for coffee cultivation. The altitude in these áreas ranges from a minimum of 1,280 metres above sea level in Embu, in the eastern part of the Mount Kenya region, to a maximum of 2,300 metres above sea level in Nyeri on the western slopes.
Kenya currently produces about 0.5% of the world coffee market. There are approximately 700,000 smallholder coffee farmers and it is estimated that around 6 million people depend directly or indirectly on the coffee industry. It mainly produces washed coffees and is considered by many to be the number one quality producer in the world.

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