Posted by


Our new Kenya coffee comes through Caffenation. Kenyan coffees are reknown for their washing styles, yielding delicious fruity notes. The Kaiguri factory was established in 1969 in the Nyeri region and is well known for it’s high quality standards. This coffee has it all; a clean cup with notes of blackcurrant and cherry with some cinnamon spices as well. Delicious!



The Mutheka Farmers’ Cooperative Society has several factories (washing stations) in Nyeri, Central Kenya. Nyeri is located on the slopes of Mount Kenya, and together with the neighbouring region Kirinyaga, is known for its intense, complex, and flavour-dense coffees.

Smallholder farmers delivering cherry to the factories have an average of 250 coffee trees each. Other crops grown are maize, bananas and beans. The factory receives assistance from Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training and input access, and Good Agricultural Practice seminars are conducted year round. CMS’s goal is to establish a transparent, trust based relationship with the smallholder farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers.

Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the Minister of Agriculture and agrochemical companies who deliver inputs to the farmers.

After picking, ripe cherries are brought to the factory before they are wet processed. Wastewater is discarded into soaking pits, and recirculated for conservation. The factory uses a 3-disc pulper. 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.