The Kiamugumo coffee factory is part of the New Ngariama Farmer’s Cooperative Society. Which has a current membership of about 1,500 local growers. The factory itself, that in other parts of the world is referred to as a wetmill, is situated in Ngariama location, Nyangeni sub-location at Kirinyaga County. The factory treats all water in soak pits to ensure no contamination runs into the local waterways, which are a source for drinking water.
The Kiamugumo factory and its local producer farms are situated on the slopes of Mount Kenya. Rich volcanic soil, lots of annual rainfall, and the abundance of highly esteemed SL-28 and SL-34 varieties all lend immense quality to the production of coffee in this specific area. In this area of Kenya, smallholders deliver coffee in cherry to washing stations.
Grown in the Kirinyaga region, this Central-Kenyan coffee growing region enjoys ample rainfall throughout the year. Many rivers also run through the forested region which is home to exotic wildlife and exceptional biodiversity. This helps to support the nutrient-rich volcanic soils providing smallholder farmers with the natural resources to grow and process some of Kenya’s most fruit-forward coffees.
Although the washed process in Kenya varies, it usually involves a ‘soaking’ step that is unique to this coffee growing country. Firstly, the coffee is picked ripe and de-pulped the same day before being fermented in open air tanks for 24 – 48 hours. The coffee is then thoroughly washed using water channels before being soaked underwater for a further 12-72 hours. It’s then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.
In Kenya, “AA” is a sizing grade indicating that the beans are the largest and most dense. Measuring roughly 7.2 to 7.8 millimetres in diameter, these larger beans are highly sought after because they contain a higher concentration of the natural oils and sugars that deliver complex flavours.
