About This Coffee
Ndunda Factory (the name for wet mills in Kenya) receives cherry from 439+ producers who farm on the land surrounding the factory in Manyatta, Embu County. Ndunda Factory is managed by Kithungururu Farmers' Cooperative Society.
Harvest & Post-Harvest
Smallholders handpick ripe cherry and deliver it to the factory that day. At intake, cherry is meticulously sorted. All sorting is overseen by the cherry clerk, who ensures that only ripe, undamaged cherry Is received.
Once sorted, cherry is pulped on the factory’s ecopulper and then density sorted. Pulped cherry is fermented overnight. Skilled staff oversee fermentation, checking regularly to ensure fermented is halted at just the right moment. After fermentation, cherry is washed in fresh water.
Wet parchment is moved to raised drying beds, where it will sundry for 10 to 18 days. Staff sort drying parchment to remove any remaining defective beans and turn parchment constantly to promote even drying.
Coffee in Kenya
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.
Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.