Hello everyone and welcome to Kahawa Talks!!

Today we are graced with the presence of Catherine ‘Kate’ Mahugu.
Kate is the founder of @chiswara and all we can say is, she is a lady who knows no limits!!
Kate is a serial entrepreneur, motivational speaker, mentor, and her ventures have finally brought her to coffee.
In this episode, Kate provides insight as to how technology can be a useful tool in the coffee trade and how the millennial generation can be more involved in coffee production through tech. She also talks us through the importance of having a solid support system and surrounding yourself with knowledgeable people who can guide you when starting out. This is an episode packed with a lot of information and we believe you will enjoy.
To find out more about Kate and keep up with her work, be sure to follow @chiswara on Instagram.

Kahawa Talks – SAMUEL NUJE (ECECO) R.I.P. – 1947-2021

“In our farm we ensure every tree is happy” 🌱

Hello everyone and welcome to this special episode of Kahawa Talks.

What makes it special? We are in a coffee farm today!!

In this Kahawa Talk, Mr Samuel Njue, who sadly left us suddenly on Friday 12th of March, a coffee farmer from Embu talks to us about his coffee farming practice and how he ensures his coffee bushes are HAPPY!!

He introduces us to Kahawa Maua and Kahawa Ngozi.

Want to know what that is? Stay tuned to the very end! You can follow Mr Njue and the other members of ECECO on their IG page @embu_coffee_estates_co to find out more about his farm and his practice.

Matti Foncha Questions and Answers – Coffee in Cameroon

Matti Foncha (Credit: Emile Foncha)

Matti Foncha Q&A – Coffee in Cameroon


Matti Foncha, is the man behind the finest coffee from Cameroon, Cameroon Boyo.

But what is Cameroon Boyo?

It is a group of small-scale farmers from the Boyo region in the Northwest of Cameroon.

Matti Foncha founded Cameroon Boyo in order to help the farmers to develop a business to overcome poverty.

In a few question, Matti Foncha tell us a bit more about Coffee in Cameroon.

What are the main Varieties, Varietals and Hybrids growing in Cameroon?

There are 2 main varieties of Arabica coffee grown in Cameroon – Jamaica (Typica) and Java; the Java variety is a recent introduction known for its higher yield and resistance to coffee berry disease

Cultivating coffee in Cameroon. (Credit: Emile Foncha)

What are the most used processes and why?

Until very recently, the exclusive post-harvest process followed in Cameroon for Arabica coffee was the wet process, performed by either the producing farmers (farmer-washed) or at a centralized wet mill (centrally/fully washed); the Cameroon Boyo™ initiative has recently introduced a third option – micro wash stations.

Farmer-washed process is the most common processing method: coffee is pulped, fermented, washed and dried at the farmer’s facility; the dried parchment is what is sold or sent to dry mills for export processing. Today, most of Cameroon’s Arabica coffee export is processed this way.

Centrally washed (also referred to as fully washed) coffee comes from large regional stations that receive harvested cherries and carry out the wet milling (pulping, fermenting, washing and drying) as well as the dry milling. There are only a handful of these centralized wet mills or washing stations, and only a small percentage of Cameroon’s Arabica coffee exports come from these centralized mills.

Drying – Credit Cameroon Boyo

The Cameroon Boyo™ Micro Wash Stations are small local wet mills where groups of farmers can collectively process their coffee. While the exported volume from these micro wash stations are insignificant today, their popularity among farmers and their projected growth indicate that they will very soon be the process of choice, most suited to conditions in Cameroon and delivering the best value for money to the farmers.

In the last couple of years, the Cameroon Boyo™ initiative has also introduced the cherry drying and honey processing of coffee from selected farmers. These “naturals” are the highest grades of specialty coffee exported from Cameroon, and though also insignificant in volume today, they present attractive options for specialty farmers.

Why the WET process?

Because the fermentation and washing remove all the mucilaginous matter around the coffee beans, allowing them to quickly dry out in the sun to dry parchment. Properly dried parchment can be easily stored and transported to distant dry mills without damage or loss of quality.

Why not the DRY process?

Because the slow and lengthy drying of whole coffee cherries or mucilage covered parchment leave these highly susceptible to undesired fermentation and even rot, leading to unpleasant notes in the final roasted coffee. However, when special care is taken to keep the harvested fruit from fermenting and moulding, the resulting beans will have a high fruity and sweet profile in the cup.

Where Cameroon stands on the future markets? Speciality and Commercial Coffee?

Most of the Arabica coffee exported by large-scale exporters today is commercial grade. Cameroon Boyo™ Coffee is exclusively specialty and has been placed in markets in Asia, Europe and North America.

Is Coffee sustainable in Cameroon?

Coffee production has been declining for over 20 years despite government efforts; the Cameroon Boyo™ collaborative trade process is the only approach today that is growing and promises to ensure sustained return of younger farmers to coffee farming. 

In a few line, talk to me about the level of education of the farmers in Cameron, as some ASTs may be interested to go over there.

Most of the Arabica coffee farmers are elderly men with limited formal education. A growing number of new farmers are growing coffee thanks to the Cameroon Boyo initiatives which require that its participating farmers grow other food crops along with the coffee, and following professional guidelines for the care and processing of their coffee. Since women have traditionally been the food crop farmers in the Arabica coffee region of Cameroon, they represent the bigger number of new farmers joining our initiatives. The higher remuneration our farmers enjoy from being co-professionals in a collaborative trading structure is also attracting higher educated youth.

Thank you Matti Foncha for these very informative answers.

We hope to appreciate Cameroon Boyo coffee in our local independent coffee shops very soon.

Régine L. Guion-Firmin.

Kithito Farm

Machakos, east of Nairobi, on the road to Mombassa.

There you will find coffee producers struggling by the lack of water, but coping as much as they can.

Many of them are women (quite often widows), like Madame Esther.

Her Farm, Kithito Farm, is located at 1650masl (averagely) and she produces a delicious citrussy and exotic organic SL28.

Contact Madame Esther – Farmers2Roasters@KaribuKahawaCamps.com

Maguta House Blend Available in Europe!

Coffee Collaboration

Do you want to get coffee direct from a coffee producer, who farms in harmony with the environment, and roasts his own coffee?

Wait no longer!

David Maguta, Coffee Producer from Nyeri, Kenya, just roasted, few days ago, his delicious Riuru II, with flavours of ripe stone fruit, like peach, apricot and nectarine, medium sweetness, low acidity, medium body, medium roast.

This coffee is available in France and Netherlands now, WhatsApp Maxime +254748828397 to get your hand on this delicious nuggets.

Be fast! Maxime is in Europe only for one more week!



The program’s first course covers the major sustainability issues facing the coffee industry today and offers baseline knowledge of what the term ‘sustainability’ means, how it is connected to power dynamics, current and historical events and practices, as well as a variety of coffee projects. The course is designed to have broad applications and appeal for people new to coffee, or people who have been in coffee for a long time and want a better grasp on sustainability in the value chain. Learners can expect to take away the skills and knowledge they need to begin to make meaningful change within their own company or prepare to participate in the intermediate or professional courses.

Foundation level This course is ideal for coffee professionals who are interested in growing their knowledge of sustainability to become better stewards of sustainability within their current role or company or develop new skills to help support existing initiatives or goals. Anyone working in coffee would benefit from this course.

SCA Coffee Sustainability program

SCA Coffe Sustainability foundation

AST: Erika Koss 
  • Saturday 9th of November
  • From 830am to 630pm
  • The Wine Shop (Loresho ridge road)
  • Nairobi

SCA members
with SCA certification 

Non-SCA members
With SCA certification 

Information and Booking

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