AA Chania (GrainPro)

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Boyce Harries is current caretaker of the two estates. He oversees harvest, processing, and between-season upkeep. Though climate change is affecting timing, main crop is usually October through December, and fly, May through July. Boyce, through conversations with Café Imports' Jason Long, has begun exploring processing beyond the traditions of the washed process. He now experiments with natural processing and honey prep.

Over 76 centimeters of rain a year, combined with the deep red volcanic soil and temperatures of 22 to 28 degrees Celsius, come together to provide the perfect conditions for Boyce'scoffee to express its genetic treasures.

The permanent staff of 40 is multigenerational, many having worked and lived alongside up to three generations of the Harries family. The homes Boyce and his family provide have clean water and electricity standard, as well as numerous extra facilities such as a social hall, nursery school, and a homework room. The employees form a self-elected committee which meets monthly to raise and discuss social, welfare, safety, and health matters.

The Harries family is extremely active in the local community, donating more than 50 acres of land to the Thika Municipal Council and co-founding the Wabeni Technical Institute. The institute seeks to teach underprivileged children practical skills whichcan help them make a living (e.g.. dressmaking, motor mechanics, carpentry).

ID# 7459

Origin Kenya
Region Central Province, Thika
Farm Chania Estate
Variety French Mission, Riuru 11, K7, SL14, SL28, Batian
Altitude 1525 masl
Proc. Method Washed