Kiangundo AB

Kiangundo AB

Situated at elevations ranging from 1,700 to 1,950 metres above sea level, Kiangundo benefits from the region’s exceptional coffee-growing conditions. The area’s deep red volcanic soils, annual rainfall of approximately 1,500 mm and cool temperatures between 13–24°C allow slow cherry maturation and the development of complex, expressive coffees.

Farmers cultivate mainly the SL 28, SL 34, Ruiru 11, and Batian varieties. Smallholder farmers carefully manage their coffee trees throughout the year in a region that follows a biennial production cycle, with an early harvest from April to June and a second harvest from October to December.

About Processing

Once harvested, cherries are delivered to the factory where they undergo the traditional Kenyan washed process. The coffee is carefully pulped before being left to ferment overnight, allowing the remaining mucilage to break down naturally.

After fermentation, the parchment is washed, soaked and transferred to raised drying beds. During drying, the parchment is regularly turned and sorted to ensure even moisture reduction and maintain quality before being stored and transported to the mill.

Stewardship and Community

The Kiama Cooperative Farmers’ Society supports its members through collective organisation and responsible farming practices. Environmental care is an important part of the cooperative’s approach, with wastewater from processing directed into soak pits located away from natural water sources, allowing it to filter safely back into the soil.

The cooperative also encourages farmers to plant trees on their farms, supporting healthier agricultural ecosystems while improving resilience within coffee-growing landscapes.