Fermentation is done to break down the mucilage from the coffee bean and at the same time, enhance the flavor. At this point, changes are taking place inside the bean that affect the cup quality. The sugar and fruit levels in the cup can be enhanced at this point.
Pulping should start later in the evening when the picking, sorting and floating work has been completed. For this specific lot, we held the cherries overnight and did the pulping in the morning (16 to18 hours later). The reason for this was to achieve a longer fermentation without exposing the coffee to overferment flavours and mold. After pulping, the we mixed the coffee beans to ensure uniform distribution of pulp that gets into the fermentation tanks. The coffee was then left leveled in the tanks with no bean stuck on the walls of the fermentation tanks. This allows for uniform fermentation.
Drying the coffee.
The coffee is first dried in the skin drying tables. At this stage, the coffee was first dried under low temperatures under shade. This is done to prevent ,the parchment from cracking. The parchment protects the bean so once its broken, the bean inside then suffers shock from direct heat from the sun. this can have a negative implication on longevity of the bean.
After skin drying, the coffee was then taken to the main drying tables for further drying. The coffee was dried slowly initially to avoid cracking the parchment. The coffee was dried further until it attained the parchment moisture content of between 8.5% to 9%. The recommended moisture level of the green should be between 9% to 10.9%. from my experience, the moisture level of the green beans is usually 1-2 points higher than the moisture content of the parchment.
We roast our coffee for the local and international market, we package in quantities of 1kg, 500g and 250g either as whole beans or grounded. See below for the prices.
Prior to production, we roast test batches using saved roast profiles and compare them to previous references. We test for color, toxins, and grind size. Components are roasted separately and blended, and finished beans are optically sorted to remove defects.
Quality checks start with a pre-shipment sample, which we analyze for moisture, density, defects, and Ochratoxin A. We roast and cup it for flavor, and store results in Cropster. Once approved, the coffee is shipped. Upon arrival, we sample each bag, create a composite sample, and re-analyze it for comparison with the PSS. We send an arrival report to the supplier and clean all green coffee before roasting.
After roasting and optional grinding, coffee is packed in Modified Atmosphere Packaging. We test a sample for oxygen levels and seal integrity using pressure baths. A dedicated Packaging Quality Specialist ensures structural quality and alignment with customer specs. We also audit aged product samples to evaluate long-term quality and packaging performance.
We export our coffee green coffee and source directly from our partner farms as well as buy from the Nairobi Coffee Exchange to various international markets.
At Kamavindi Coffee, roasting and packaging coffee at origin requires strict quality control to meet customer specifications and ensure food safety. Our quality process spans from green coffee intake to the end of the product’s shelf life, covering physical, microbiological, and sensory analyses across all stages.
We set the standard for the best coffees by driving innovation at every step of the supply chain.
We cultivate and exchange knowledge to empower people to create extraordinary coffee experiences.
We take action to invest in the environment and people through collaboration, communication, and transparency.