Serving People Serving Coffee Since 2005
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they condition the beans, you guessed it, in bins), adding several more metal drying tables, and replacing several others. While they certainly don't have the highest membership, at 600 strong, they do have the highest coffee output by far. They attributed this to a farming initiative that offered classes and made farm visits, resulting in each of their farmers delivering nearly 30 percent more than most. From what I could tell, this vision seemed to come from their chairman, Daniel Theuri, and Duncan, the manager going on seven years. The site was truly inspired. We returned to their dry mill, cupped a few samples from last har- vest, and talked about the approach for this season. We ate a sketchy but delicious lunch in town, said our goodbyes, and went our separate ways. But mark my words: We are going to have a great year with these guys. DAY SIX My last day in Nairobi, I spent with Phyllis in her offi ce and lab. We cupped, talked pricing and contracts, and addressed some logistical hur- dles. She described their plans to add an optical sorter (no small invest- ment there) to speed production, and we worked out the shipping timing for the year. We imagined what a steady year-round supply of Kenyan coffee would look like, and it's all very exciting—for us and for them. Phyllis treated me to my favorite traditional Kenyan lunch right down the street, a heaping plate of comfort food: meat and veggie stews, beans, rice, and maize, all for less than a cup of coffee costs back home. When we said goodbye, I especially thanked her for spending so much personal time with me. Even though it's "off-sea- son," I know she's extremely busy. I feel so fortunate that we are doing business with KCCE, and even more fortunate to consider Phyllis my friend. The Kagumo waterfall, just outside of the Kagumo factory. BARISTA22.com SYRUPS | SAUCES | POWDERS created by baristas for baristas 47 www.baristamagazine.com