Producer: Livien Osiemo (Limwe Estate)
Altitude: 2070 masl
Coffee varieties: Batian, Ruiru 11
Drying: Dried on African drying beds for 21-30 days
Cupping notes: Sundried Tomato, Blackcurrant, Cola
Cupping score: 88.5
Livien Osiemo has long dreamed of having a coffee farm. In 2015, he purchased Limwe Estate and planted the first coffee trees on the farm. The farm is spread across five plots in Nyamira County. Together, they make up about 8 hectares of coffee plantings.
At the high altitudes of 2,070 meters above sea level, pests and coffee diseases are minimal. Traditionally, many farmers of this size in the country did not own their own processing equipment. They have historically delivered cherry to a centralized cooperative-owned ‘Factory’ (as washing stations are called, locally), where their production is combined with that of others from their region. Livien has his own small wet-mill where he is able to process his own coffee, ensuring full traceability back to his farm.
Cherry is selectively handpicked and then pulped. Coffee is then fermented for 12 to 24 hours in a small tank before being washed in clean water to remove any remaining mucilage. All wastewater from the washing process is cleaned to ensure environmental impact is limited.
Parchment is soaked in clean water for 12 to 14 hours and then transferred to raised beds where it sundries for 21 to 30 days. As it dries, parchment is turned regularly to ensure even drying.