The Kiandu Coffee Factory was formed in 1970 under the Tetu Coffee Growers co-op and became a society of its own in 2011. Today it has 1,524 active members, each growing around 200 coffee trees. These are small, mixed farms, so coffee grows alongside maize, beans & sweet potato (AKA companion planting!).
Farmers bring their ripe cherry to the factory, where the skin and pulp are removed. The coffee then rests in fermentation tanks for 18 to 24 hours, which breaks down the mucilage clinging to the parchment. From there it travels through washing channels to clear away any remaining pulp, followed by one final overnight soak. It finishes on raised drying tables for 7 to 15 days, depending on the climate, the temperature and how much coffee is being processed.
