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Coffee is one of the most strategic cash crops contributing to Kenya’s economic growth. Kenya had nearly 28 million Ha of agricultural land in 2019. In comparison, the total area under coffee production is estimated to be 119,000 Ha, with about 204 million coffee trees. 70% of Kenyan coffee is produced by smallholders, while the sector employs about 6,000,000 people directly and indirectly.

Rungeto has a strong leadership, consistent membership and established processing infrastructure has enabled them to partner with a variety of organizations and institutions. We promote good agricultural practices to increase the quality and yield of members’ coffee to enable them to fetch the best possible price

Coffe husbundry

An estimated 800,000 growers, mainly smallholder farmers, are involved in coffee growing (Coffee Directorate, 2019). While the acreage under coffee in Kenya declined over the years by 30% from 170,000 Ha in the 1990s to 119,000 Ha in 2020, the potential of the Kenya coffee sector has not been fully exploited. Coffee production declined by around 70% from 129,000 MT in 1983/84 to 40,000 MT in the same period. The decline was attributed to weak coffee sector systems, lack of extension services, and low coffee prices in comparison to the increasing costs of agri-inputs and livelihoods.

Based on information disseminated by the Kenya National Bureau of Statistics, in 2020 the revenue from coffee exports stood at Kshs 22.2 billion. Additionally, Kenyan coffees retained their specialty status in the global coffee markets

Coffe Processing

Rungeto imlements wet processing method, is the other main way to process coffee. In the washed process all of the fruit flesh is removed mechanically from the coffee bean before the beans are dried. Removing of the fruit flesh is done with a machine called depulper. After depulping the beans are put to a water tank where fermentation process will remove the remainder of the fruit flesh. The amount of time that the fermentation requires depends on the climate and altitude. In hotter regions the fermentation will take less time and vice versa. Usually the fermentation requires 24-72 hours and if the coffee beans are fermented for too long, it will have negative effect on the flavor of the coffee. After the fermentation is ready, the coffee beans are washed to remove any leftover flesh and then it is ready to be dried. Drying in the washed process is done similarly as in natural process so in brick patios or raised beds. To ensure even drying the beans are turned regularly as in natural processing. The beans can be also mechanically dried, especially in regions where there isn’t enough sunshine or excess humidity.

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