Karogoto AB

Karogoto AB

More than 900 smallholder farmers deliver their coffee cherries to the Karagoto Factory, while the wider cooperative brings together over 1,700 members. Most producers cultivate coffee on small family farms averaging around 0.5 hectares. At elevations between 1,700 and 1,800 metres above sea level, the combination of fertile red volcanic soils, cool mountain conditions and careful cultivation provides an ideal environment for producing exceptional coffees. Farmers grow a selection of traditional and disease-resistant varieties, including SL 28, SL 34, Ruiru 11 and Batian. The main harvest takes place between November and January.

About Processing

Only fully ripe cherries are selectively hand-picked before being delivered to the washing station. Upon arrival, the cherries are carefully sorted to remove underripe fruit and foreign material, ensuring that only the highest-quality coffee enters the processing system.

After pulping, the coffee is graded before undergoing controlled fermentation to remove the remaining mucilage. Once fermentation is complete, the parchment is thoroughly washed and transferred to raised drying beds, where it is sun-dried until reaching a target moisture content of approximately 10.5%. Throughout the drying process, the parchment is carefully monitored to promote even drying.

Stewardship and Community

Quality is at the heart of every stage of production at the Karagoto Factory. From selective hand-picking and careful cherry sorting to precise fermentation and drying, each step is designed to preserve the distinctive qualities of the coffee produced by the cooperative’s members.

The Tekangu Farmers’ Cooperative Society also plays an important role in supporting its producers by providing a reliable route to market and rewarding quality through competitive returns. With hundreds of smallholder farmers working together under the cooperative, Karagoto continues to showcase the exceptional potential of Nyeri’s high altitude coffee-growing landscape.