10KF0126 / Tatu Estate

About the Farm

CERTIFICATION & SUSTAINABILITY
Tatu Coffee Estate is located in the fertile uplands of Kiambu County, Kenya, within the historic Ruiru–Juja coffee belt. The estate’s name, 'Tatu', originates from the Kiswahili word for 'three', inspired by the area’s heritage of three rivers, three ridges, and the early triad of homesteads that shaped the region’s cultural identity. Today, the estate is part of a new wave of Kenyan coffee farms balancing modern agronomy, sustainability, community culture, and deep-rooted history. It is a surreal feeling to witness world class coffee farming co-existing with the burgeoning capital city Nairobi and be a benchmark to the metropolis citizens and visitors.

The fertile land is characterized by gentle slopes and plains .The soil is deep red volcanic with considerable proportions of loamy sandy soils. The Estate experiences a bi-modal type of annual rainfall. The rainy seasons are experienced in the months of March-May and October- December.

During the harvest, a great deal of effort goes into ensuring that quality is maintained. The farm hires between 200-400 people at the peak of the harvest, all of whom are well- trained in quality harvesting methods. Only the ripest cherries are picked at each pass.

These are delivered on the same day to the ‘factory’ (as Kenyan washing stations/wet mills are called), sorted to remove any damaged or underripe cherries, and pulped. The pulped coffee is then fermented for around 12 hours before being fully washed to remove all the remaining mucilage.

After coffee is washed ,the parchment is first delivered to pre- drying tables (with slightly larger screen holes) for around two hours. Here it will be sorted, again, as it loses excess surface moisture, before it is delivered to the main drying beds.A lot of modern day ergonomics has gone into restructuring the drying beds which were otherwise 75 years old.The frames of the 75 year old drying beds are made by old railway line irons and we think it might last few more centuries!

Usually, drying times are around 10 to 14 days until the coffee reaches the optimal humidity of 10 to 11%. Coffee is turned and sorted every two hours or so and is covered during the hottest part of the day to prevent splitting and to promote even drying.

The farm produces an average of 250 MT of clean coffee annually. 60% of the volume during main/late harvest (Nov-Dec) and 40% during fly/early harvest (May-June). While most of the coffee is processed as traditionally washed, the farm also produces specialty naturals, anaerobic fermentations and fermentations with coffee cultures. The flavour profiles are complex, bouquet of red berries, layered clarity, bright juicy acidity and cane sugar sweetness with a lingering finish.

The farm’s future goals are increasing yields, quality and sustainability. Security of supply has become a global concern and in addition to the already existing certifications by Starbucks Cafe Practice, Rainforest Alliance and 4C, management is continuously looking at better and more efficient ways to address the high cost of production while at the same time maintaining the quality and increasing output yields per hectarage. Measures to introduce ground cover/green manure, improved agroforestry and water recycling and treatment are in place.

MANAGEMENT
Tatu is committed to worker welfare, making sure that all collective bargaining agreements are honored and looking at ways to improve workers’ well-being. We provide housing for 50 permanent employees. To us, our “responsibility does not just end at the pay cheque but also extends to other social economic responsibilities that are to the benefit of the workers as well as the neighboring communities". We provide uniforms and PPE as well as regular safety training.

CERTIFICATION & SUSTAINABILITY
All agricultural activities executed on the farms - from pruning, weeding, spraying of pesticides to the application of fertilizers are calibrated, precise and meticulously applied.All our coffee is rainforest Alliance Certified.