Gondo PB

Gondo PB

Established in 1998, the New Kiriti Farmers’ Cooperative Society represents 2,469 active smallholder farmers, with Gondo Wet Mill serving 727 producers. Coffee is cultivated at approximately 1,900 metres above sea level, where deep red volcanic soils, annual rainfall of 1,200–1,400 mm and moderate temperatures of 18–25°C create ideal conditions for high-quality coffee production. Farmers grow a selection of traditional and disease-resistant varieties, including SL 28, K7, Ruiru 11 and Batian. The combination of high altitude, fertile soils and a favourable climate allows cherries to mature slowly, contributing to the bright acidity, sweetness and complexity that characterise coffees from Murang’a County.

About Processing

Harvest begins with the selective hand-picking of fully ripe cherries, which are delivered to the wet mill on the same day to preserve freshness and quality. Upon arrival, the cherries are carefully sorted to remove underripe, overripe and defective fruit before being pulped using clean water sourced from the Kananahu Stream.

The parchment is then fermented for approximately 16–18 hours to remove the remaining mucilage before being thoroughly washed and graded. The coffee is spread across raised drying beds, where it is regularly turned and monitored until reaching a target moisture content of 10.5–11.5%. Once drying is complete, the parchment is hulled, graded and prepared for export, preserving the clarity, structure and consistency of the final cup.

Stewardship and Community

The New Kiriti Farmers’ Cooperative Society combines quality-focused coffee production with strong cooperative governance. A democratically elected management committee oversees the cooperative, supported by a supervisory committee that provides accountability and reports directly to members during the Annual General Meeting. This collaborative structure helps ensure transparency while supporting the long-term success of the farming community.