About This Coffee
Kiamaina Factory was founded in 1974 and is one of 4 factories managed by Kiama Cooperative Farmers' Society (FCS). Kiama FCS, founded in 2004, represents over 3,000 farmers in Nyeri. Kiama FCS was proud to appoint its first female factory manager, Purity Wanjiku Muriuki, to Kiamaina Factory.
Cultivation
The factory receives support from Sucafina Kenya.
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 4-disc pulper and then density sorted. Pulped cherry is dry fermented for 20-24 hours. Skilled staff oversee fermentation, checking regularly to ensure fermented is halted at just the right moment. After fermentation, cherry is sent through washing and grading channels.
Parchment is soaked in clean water for 48 hours and then placed on deep beds to drain for 1 to 2 hours. During this time, workers sort through drying parchment and remove any damaged or defective bean. Then, parchment is moved to raised drying beds where it will dry for 1 to 3 weeks. Staff continue to sort drying parchment to remove any remaining defective beans and turn parchment constantly to promote even drying.
Parchment is milled at Kahawa Bora Dry Mill.
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.