Working the Kenyan Coffee t the to th Cup C Presented By by Kamau Kuria Managing Director Director-- CMS 20th September September--Stockholm

Brief History •

CMS commenced operations in February 2006

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Registered as a Coffee Management Agent in February 2006.

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Licensed Coffee Marketing Agent

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Manage a 7ton/hr dry mill at Karatina

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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 Management g Accountancy Services Bulk competitively priced farm inputs Certification compliance complianceUtz,RFA,4C,FLO,Café Practices. Project Management F Feasibility ibilit St Studies di Environmental Audits

The Coffee Management Experts

Business Performance CMS 2011/12 •

Estate Sector- Managing approx 1500 ha of Plantations

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Producing 3.5% of Kenya Production

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

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

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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 Export t Sh Share off GDP GDP:28% 28% Coffee- 4th after Horticulture, Tea and Tourism Employment in Agriculture:30% Coffee Production 2011/2012: 830,000 bag Coffee area 2011/12:140,000 2011/12:140 000 ha- 70% small scale. Approx. 700,000 small scale farmers A Approx. 2000 small/medium ll/ di estates t t

Coffee Growing Areas

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Determinants of Cup • Varietals- SL28,SL34, SL28 SL34 Ruiru 11 11, Batian • Location- Altitude, Temperatures, Rainfall, Soils, • PreparationPreparation Agronomy, Agronomy wet mill processing practices, roasting ,brewing

Regional Cup profiles Nyeri Bright Acidity, Medium Body and Floral Flavor Kiambu/ Muranga Bright Acidity, Strong Body and Medium Flavor Machakos Light Acidity, Medium Body and Medium Flavor Kitale/ Kisii/ Bungoma y, Medium Body y and Medium Acidity, Some Flavor.

Climatic conditions 1400-2100m ASL-East of the Rift valley 1500-1900m ASL-West of the Rift Valley M Max. d temp-32°c day t 32° Min. night temp- 7°c Max. range-19 c (hot and cold) Max temp range-19°c Free draining volcanic soils min 1.5m depth Soil p pH range g 4.4-5.4 ((Cacl2 method)) 1000mm of well distributed precipitation

Kenya's Varieties SL.28 Selected 1931 from a drought g resistant variety in northern Tanzania. Medium to High altitudes. Green shoots-occasionally bronze tips. Conical Primaries are semi-erect and well rooted. G d Yields Good Yi ld Excellent cup quality Susceptible to Coffee Berry Disease and Coffee Leaf rust rust. Recommended spacing 2.74mX2.74m1330/ha

Varieties cont.… SL.34 Selected from the French mission cultivars High altitudes areas with high rainfall.. Dark bronze tips with occasionally light green tips. Dome shaped Pi Primaries i are semi-erect i t and d well ll rooted. High yields/good quality. Excellent cup quality Susceptible to Coffee Berry Disease and Coffee Leaf rust Bacterial Berry Blight Blight.

Varieties cont.…. Ruiru 11 Released in 1985 A derivative of catimor and Typica. Named after the Ruiru Coffee R Research h Station St ti Shallow developed roots 2mX2m to 2mX1.5m 2500 3300/ha vs 2500-3300/ha vs. 1330/ha for SL varieties. Cup compares well with SL varieties. varieties

Varieties cont…. Batian Released in 2010 A pure breed-not Hybrid Tall stature like SL 28 and SL 34 Resistant to CBD and CLR Hi h Yields High Yi ld and d quality lit crop Requires high nutritional regime. Other varieties K7, Blue Mountain and original French Mission- Very minimal.

Agronomy Pruning – -Cycle change-5-7years -Rejuvenates the trees -Directs 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 roles Nitrogenous –Production Production based feeding-1.10 feeding 1.10 22.6.12 fertilizer use. -Timely and quantity feeding in Kg/ha N -better better % of AA AA,AB,PB AB PB and low % of C C, T T, Lights Lights. Other Nutrients roles Magnesium-bluish green color also raw smell. Sulphur-roast aroma. Potassium –Early maturity Phosphorous-Mucilage p g for easy yp pulping p g thus no nipping during processing.

Picking and Processing….. Flavor not known to be scientifically engineered. Kenya's selective hand picking Picking mainly 10-14 days Only red ripe cherries Sorting under-ripe, diseased, over-ripe a must Same day de-pulping. Fermentation to remove mucilaginous sugary compound normally 10-16 hours- though weather dependent. Washing grading g and Density yg g leads to P1,P2, , , P3 & PL 100% sun drying.- reduces 55%MC to 10.5% M.C Regular turning and covering to avoid fast drying.

Picking and Processing….. Post harvesting processing enhances quality. Processing water clean free of wastes and odours Grades processed separately Skin drying (55 (55-45% 45% mc)-shortest mc) shortest time possible 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 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% mc)) Full F ll d d rapid id d i ok. k Medium Black (20-16% day exposure tto sun and drying Hard black stage (16-11% mc)-Final stage. No rewetting at any stage Storage-well ventilated, dust and moisture resistant, temp 22C,50-70% RH

Field associated defects.. DEFECT

CAUSE

Ragged beans

Lack of nitrogen, weeds, Poor pruning

Foxy beans

Delayed harvesting/pulping

Diseased beans

Brown Blight(late CBD attack)

Insect damage

Berry borer attack, etc

Zebra skin, potato taste

Antestia attack

Pulper damage

Poor setting of pulper discs

Over-fermented beans

Prolonged fermentation

Sti k Stinkers

S Severe overfermentation f t ti

Green-water damage

Rewetting

Black beans

g Severe Rewetting

Woody beans

Prolonged storage

Kenya Grades GRADE

Description p of the Grade

E

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

8.3mm

AA 8.2-7.2mm

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 6.6-4.7mm

(Pea Berry) Berry). One ovule develops instead of the usual two 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). quality(Light) Are an indicator of poor soils.

8.3-6.4mm

T 3.4mm

Mbuni

Smallest of the flat beans and consists of big fragments. Mainly an indicator of poor soils and poor precipitation. 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 Tegu2.T 1750 Fully 1750mF ll W Washed h d Gichathaini-1650m- Fully Washed Ndumberi-1782m- Fully Washed Mugaya- 1560m- Fully Washed. Washed

A Asanteni t i