This fruit forward cup is highlighted by it’s lush complexity. Find notes of tropical fruits, sweet tea laced with hints of brown sugar and cacao.
The coffee industry is deeply woven into the fabric and identity of the Kenyan culture and the DNA of its heritage. An industry largely controlled and run by men has not stopped or slowed the growing impact deeply reverberating throughout the industry by the women of Kabngetuny. In fact the coffees and examples set by the Kabngetuny Women in Coffee Association have begun to take the lead in the development of the highest quality coffees produced in the region. The movement which was started back 2015 to empower women coffee farmers in the Kapkiyai Cooperative to earn an income independent from their husbands for the first time. Female farmers in Kenya rarely owned land or coffee bushes, despite contributing up to 70 - 80% of the labour required to plant, grow and harvest coffee.
Fairtrade Africa recognize Kabngetuny as one of the first cooperatives to incorporate gender mainstreaming within its operations. The support for the movement initially was met with heavy opposition culturally by farmers who refused to give up land and coffee bushes, until the husbands of the women stepped in to directly support and get behind the movement. They transferred full ownership of land and coffee bushes exclusively to their wives to produce and be completely in charge of their own coffee productions and harvest. This was the opportunity and spark the industry needed to present as an economic and fair opportunity for the sacrifice and hardships these women for so long have had to endure and persevere. The movement still meets many challenges, but every harvest has been an opportunity to empower more women and the coffee sector in the region. Along with the women, many families have been directly impacted and have benefited as a direct result of the Kabngetuny Women in Coffee.
Region: Kericho, Rift Valley
Growers: Kabnge’tuny Women in Coffee Association
Harvest: December - February 2019/2020
Washing Station: Kabnge’tuny Wet Mill
Elevation: 2,000 MASL
Varieties: SL-28, SL-34, Ruiru, Batian, K-7
Processing Method: Natural
Drying Method: Sun dried on raised beds for 14 - 21 days
Sourced: La Baia Coffee Supply