Coffee Story
The Kathakwa coffee factory is located on the slopes of Mount Kenya in the Manyatta division of Embu. This region benefits from rich volcanic soil, an annual rainfall of nearly 1,500mm, and a plentiful supply of SL 28 and SL 34 coffee varieties, all contributing to high-quality coffee production. In this area, smallholder farmers deliver coffee cherries to washing stations. The climate in the region typically ranges from 12 to 25 degrees Celsius year-round. Coffee production follows a standard schedule, with the main crop harvested from October to December/January and a secondary crop harvested from April to June.
Processing
After picking, smallholder farmers bring ripe cherries to the factory for processing, where the skin and pulp are removed. The nearest water source for this process is the Kii River. Once washed, the coffee is dried on traditional African raised beds, allowing for good air circulation between the beans. The beans are dried to a moisture content of 11% to 13% before being transported to the Central Kenya Coffee Mill in Nyeri for grading and sorting.
