Profile: Blood Orange, Grapefruit, Vanilla
Producer: Jeoffrey Gathogo Karugondo
Variety: SL28 & SL34
Region: Kiambu County
Importer: Sucafina Specialty
Jeoffrey Gathogo Karugondo owns and runs the Docha estate in Kenya’s Kiambu County, a mere 15km from the capital Nairobi. He works the farm himself, with an occasional bit of help during the busy harvest. Until recently, it was difficult for Jeoffrey to market his coffee as a single lot; previously it would have been mixed together with other farmers’ crop and marketed as part of a grower’s groups or a washing station.
Jeoffrey has his own small wet-mill on site. Cherry is handpicked before being pulped. The coffee is fermented for 12-24 hours in a small tank before being washed. A second 12 hour fermentation takes place, before the parchment is dried on raised beds for 14 to 21 days.
Sourced by Sucafina Specialty. Sucafina have worked with Jeoffrey for many years, when he was part of the Ngewa-Komothai growers group. They provide him with regular agricultural training.