Ngurueri was built in the late 1970's and lies 1760M above sea level on the expansive slopes of Mt Kenya region. The factory was built to serve farmers in Kavutiri, Kianjokoma and Ngurweri locations. It is located in a strategic position within the main coffee growing zone. Together with the factories Kavuturi, Gituara and Kianyangi, Nguerueri is part of the Murue Farmer Cooperative Society, known for producing top quality coffee. Apart from the manager the factory employs two permanent workers and approximately 22 casuals during peak periods. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually.
After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Clean water is pumped using an electric pump from Kapingazi River to the reservoir tanks. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.
For more information on Kenyan coffee, visit our Kenya Origin Page.