Kagumo AA

Kagumo AA

The factory works with approximately 1,561 smallholder farmers who cultivate coffee at an altitude of around 1,550 metres above sea level. The area’s deep red volcanic soils, combined with annual rainfall of around 1,100 mm and cool temperatures ranging from 16–26°C, create ideal conditions for slow cherry maturation and the production of vibrant, complex coffees. Farmers primarily cultivate SL 28, Ruiru 11 and Batian varieties, carefully managing their coffee throughout the growing season to maximise quality.

About Processing

Only fully ripe cherries are selectively hand-picked and delivered to the factory on the same day they are harvested. Upon arrival, the cherries are carefully sorted to remove under- and overripe fruit before pulping.

Using clean river water, the coffee is pulped before undergoing overnight fermentation to remove the remaining mucilage. The parchment is then thoroughly washed, graded through washing channels and spread evenly across raised drying beds, where it is carefully monitored and regularly turned until it reaches the ideal moisture content for storage and export.

Stewardship and Community

The Mutira Farmers’ Cooperative Society is committed to supporting both coffee quality and long-term farm sustainability. Farmers receive technical guidance through training programmes and field visits organised in collaboration with Kenya’s Ministry of Agriculture, covering best practices in pruning, fertilisation, mulching and crop management.

Environmental stewardship is also an important focus. Water used during processing is recirculated before being directed into soak pits, allowing it to filter safely back into the soil without contaminating local water sources. Across the farms, Grevillea and macadamia trees provide natural shade for the coffee, helping to protect the trees while contributing to more diverse and resilient farming systems.