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Warenew
kr 190.74
(Approx. €16.61)
An intense and refreshing Kenyan coffee with winey red fruit and purple berry flavours.
Additional information
| Weight | .311 kg |
|---|---|
| Dimensions | 15 × 7.5 × 23 cm |
| Cultivar | |
| Flavour Notes | |
| Producer | |
| Country | Kenya |
| Region | Embu |
| Process | Washed |
| Harvest | |
| Roast Profile | |
| Bag Size | 250g |
| Contents | Whole Coffee Beans |
Warenew is a company founded by a group of farmers who decided to start working together towards a common goal of increasing their production, value and quality of their coffee.
The farms are all located around Embu, in altitudes ranging from 1300 – 1800 meters above sea level. The members / farmers are mainly growing the SL28 cultivar that is famous for its fruity high quality cup profile, yet some of the farms located in the lower parts are also growing Ruiru 11 as it is tolerant to leaf rust and resistant to coffee berry disease, the two fungal diseases that are very common on coffee trees in Kenya.
The 2022/23 harvest is the best we have ever tasted from Warenew. The coffee is more intense and fruity than in previous years where it has been slightly more herbal, especially in the aftertaste. My impression in general is that the 2022/23 harvest in Kenya was the best in several years and buying coffees in Kenya this year was a real treat due to the overall high quality of the coffees.
Fun fact: It was during a visit to some of their members farms where I learned the planting technique that has been a huge success at our own biological coffee farm in Colombia, Finca el Suelo.
WARENEW PRODUCTION PROCESS
Picking and sorting
The coffee cherries are typically hand picked by the farmers and their family members. After delivering the coffee cherries to the wet mill the cherries are bulked together for processing.
Depupling, fermenting & washing
The cherries are de-pulped and the parchment coffee, with it’s mucilage still on, is moved directly to the fermentation tanks where it is dry fermented for about 12-16 hours over night. After fermentation the coffee is washed in clean water and graded in a traditional washing channel by gravity. The more dense beans are dried separately from the beans with lower density and inferior quality.
Drying
The coffees are dried on elevated drying tables, where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 10 – 14 days. During daytime the coffees are raked to ensure even drying. The drying tables are covered during the hottest times of the day to avoid over heating and also at night time to prevent condensation. The drying process is finished when the moisture content in the coffee beans is between 10-12%. After drying, the coffees are stored in conditioning bins before delivery to the dry mill. The coffees we buy from Kenya are always vacuum packed before it is shipped to Norway.
FILTER
We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.
ESPRESSO
We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.
Warenew is a company founded by a group of farmers who decided to start working together towards a common goal of increasing their production, value and quality of their coffee. They are working in a more organic way than what is common in Kenya, using mainly manure as fertilisers, no herbicides and only copper spray for preventing leaf rust attacks. (The farms or coffee are not organic certified)
In 1993 their head agronomist , James Kariuki, started researching everything from farming practices to processing of coffee cherries to figure out how to produce coffee in the best possible way. James found that by planting the coffee trees with more distance between each tree and pruning the trees following a «single stem system» he was able to increase his coffee production by a whole lot. He also found that digging huge holes before planting the trees in the ground would enable the roots to grow freely which made the trees more healthy. By growing and adding mulch (organic material) on the soil around the trees help retain moisture and suppress weeds. These techniques have been known in Kenya for a long time but one of the challenges is to get the knowledge out to the farmers. The founders of Warenew wanted to do something about this and therefore got organised and started the Warenew group. In just a couple of years they have been able to educate hundreds of farmers who have joined what they call «the revolution» and that are now delivering coffee cherries to their community wet mill.
The group have organised teams that visit the member’s farms and help them with pruning, spraying and training. The results are quite astonishing. The farmers following this system are able to produce over 100 kg of coffee cherries per coffee tree tree per year. Considering that the average farmer in Kenya is only producing 2 kg per tree and that you would need to grow at least 5 kg per tree in order to make a profit, it is for sure revolutionary. It means that a farmer could increase yields and profits without having to buy more expensive land.
Transparency
The farmers deliver coffee cherries to the wet mill several times during a harvest. The farmers are paid a price based on all the coffees they sold to the wet mill that year. The wet mill will process and dry the coffees before they get sent to the local dry-mill for storage.
Since Warenew is a small company established by the growers, they communicate well among the group about the prices they get for their coffees. We bought this coffee direct from them through Coffee Management Services (CMS) which was the Warenew groups marketing agent last year.
All the Kenyan coffees we buy are imported directly to Norway by ourselves. For more details on how we buy and what we pay for the coffees we sell, see our annual transparency reports.
Read more about transparency
See the farm on Google Maps
Brewing Guides
Browse our brewing guides to learn how to make great tasting coffee at home. No matter if you’re making french press, filter coffee, iced coffee or espresso – we’ll help you get the most out of your coffee.
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