Kianyangi factory serves 770 farmer members in Embu county, each of whom grows about 130 trees, mainly SL-28 and SL-34 variety. The majority of the coffee brought to this factory comes during main harvest, from November through January.
After the coffee is picked ripe, it is brought to the factory, where it is depulped using a disc pupler and river water from the river Kamithumo. The coffee is fermented overnight after depulping, then soaked and dried on roased beds for between 7 and 15 days, depending on weather. While drying, coffee is constantly sorted and rotated. Five soaking pits on-site at the factory are used to purify and recycle the water used in processing; the water is treated carefully to avoid contamination.For more information about coffee production in Kenya, visit our Kenya Origin Page.