Kenya Fram Farm

Fram is a private farm owned by James Kariruki, it is a small farm that has been in the family. James inherited 3 acres of farm land from his father when he passed away, but the original farm had been 23 acres and it was previously named Muchunga. As is common in Kenya when James's grandfather died he left his farm to his widow and six children. Hence the 23 acres was divided into seven pieces.
James has invested in his initial farm land and been able to expand by buyng an
additional 9 acres. The stems that are here where first planted in the early 80's, he is only growing the vareity SL28. The year 1993 James built himself a wet mill so he was able to process the cherry he grew himself. It is unusual for such a small scale farmer having their own washing station but it was a very important step for improving the quality and complexity in the coffee.
Nowadays James's brothers are using his mill to process the cherry from their farms as well. Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulp­er. Grade 1 and 2 go separately to
fermentation, Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in wash­ing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours. Then the coffee gets sundried up to 21 days on African drying beds, and are covered in plas­tic during midday and at night.
We bought all the so called peaberry from James origin 3 acres which are the cherries containing only one bean when it is normally two. There are different meanings
concerning this phenomenon of nature if it gives a more tasty coffee or not. No matter what this is a coffee we have to love for its heavy berry tones and genuine small scale production which is typically fo Kenyan speciality coffee farmers.