Kenya Nyeri Premium Coffee Kenya Othaya Cooperative Sun-Dried Process

FrontStreet Coffee - Kenya Othaya FCS Chinga Factory Natural

Kenya Othaya FCS Chinga Factory Natural

Region: Nyeri, Kenya

Processing Method: Natural

Altitude: 1,700-1,950 meters

Varieties: SL28, SL34

Grade: AA

Region Introduction

Kenya lies in eastern Africa, next to Ethiopia, the birthplace of coffee.

In Kenya, coffee producers can be broadly divided into two categories: large estates and small farmers. Regardless of which, the processed beans are sent to the official Coffee Board for grading and auction: the Coffee Board sends samples of green beans to interested buyers and holds auctions every Tuesday in the capital, Nairobi (the NCE auction).

This natural-processed Kenya comes from the Chinga Factory of the Othaya FCS in the Nyeri region.

Othaya FCS is based in the town of Othaya in the Nyeri region and was established in 1956. Today it has approximately 14,000 members, making it a rather large cooperative.

Othaya FCS has 19 factories under its management, including Kamoini, Gatugi and Ichamama, among others.

To improve yield and quality, Othaya applies for grants from the World Bank to hire consultants for agronomy and harvesting training. They also run their own nursery and laboratory, continuously developing new coffee varieties (such as Batian) for cultivation trials.

What's more, Othaya FCS holds its own cultivation-technology and marketing certifications, enabling it to trade directly with the international market. It is also a member of the Kenya Cooperative Coffee Exporters (KCCE), allowing it to export coffee directly under the KCCE name without going through the NCE auction.

The Chinga Factory was established in 1960 and is one of the factories under Othaya FCS, processing cherries from approximately 600 small farmers nearby.

Processing Method

This particular bean uses the relatively rare natural processing method in Kenya.

Premium natural processing typically takes 2-4 weeks or even longer, depending on the weather and the flavor profile sought. During drying, careful attention is needed to avoid excessive temperatures while also preventing mold or off-flavors from over-fermentation.

Natural processing transforms Kenya coffee's normally bright acidity into rich, complex fruit notes.

This natural-processed Kenya coffee is of the SL28 and SL34 varieties. The green beans look yellowish and carry the aroma of fresh apples and grass.

SL28 and SL34 are, you could say, the most common varieties in Kenyan coffee. SL28 has mixed heritage from French Mission, Mocha and Yemeni Typica. It was originally bred to mass-produce beans that combined high quality with resistance to pests and disease.

SL34 has flavor characteristics similar to SL28 but with a heavier, richer body and a cleaner finish, along with complex, varied acidity and an excellent sweet aftertaste. SL34 has French Mission, Bourbon and more Typica in its heritage. While it looks similar to SL28, it is better adapted to sudden heavy rain.

About FrontStreet Coffee

In summary: FrontStreet Coffee is a coffee research center that enjoys sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month we hold three coffee promotion events with significant discounts, because FrontStreet Coffee wants to bring the best coffee at the lowest prices to more people. This has been FrontStreet Coffee's principle for the past six years.

FrontStreet Coffee Recommendation

Kenya's SL28 and SL34 yield some of Africa's most vivid coffees, and if you enjoy that bright, complex fruit character, FrontStreet's Ethiopian lineup offers a fascinating counterpart from the same continent. FrontStreet Washed Yirgacheffe is the classic introduction, with clear jasmine aroma and bright citrus acidity in a light, elegant, tea-like body. FrontStreet Gudingding Cooperative, from the Worka area at the southeastern end of Yirgacheffe, is washed and shows citrus and lemon with elegant white flowers for a bright, delicate cup. And FrontStreet Ethiopia Huakui — a natural process from Hambella in Guji, Sidamo, medium-light roasted — brings light fermented wine, florals, citrus and mango with honeyed sweetness and cocoa, a full body and a long finish, echoing the rich, layered fruit acidity that natural processing brings to this Kenya lot.