The Kianyangi factory is located in Kavutiri, near the city of Embu in the Eastern Province of Kenya. Embu is famous for it’s borders to Mount Kenya, and the river Kamithumo, which is the primary water source for coffee processing at the factory.
The main harvest here is from November and on, each farmer owning around 130 trees on average. Varieties grown are typical for Kenya – SL28 and SL34.
After picking, ripe cherry is brought to the factory by smallholder farmers before it undergoes processing to remove the skin and pulp – known as the wet processing method. Five soaking pits have been established for wastewater management, and wastewater is also recirculated. The factory is using a disc pulper with three separate 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.
The factory is receiving assistance from our partner Coffee Management Services (CMS), and won the C Dorman quality competition in 2011 for the Embu district. Farmer members can benefit from financing through free advances before season. The long term goal is to increase coffee production through farmer training and input access, and Good Agricultural Practice seminars are conducted year round. Our wish 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.