Wachuri

Wachuri

Coffee is grown at elevations between 1,700 and 1,800 metres above sea level, where fertile red volcanic soils, cool temperatures, and annual rainfall of 1,400–1,600mm provide ideal conditions for producing high-quality Arabica coffee. Farmers primarily cultivate SL28, complemented by smaller plantings of Ruiru 11, while following Kenya’s traditional two-stem pruning system to maintain healthy, productive trees.

Ongoing training and technical support help members improve quality, productivity, and resilience in the face of changing climatic conditions.

About Processing:
Only selectively hand-picked ripe cherries are accepted for processing. For this natural lot, cherries first undergo a carefully controlled carbonic maceration, fermenting in sealed, oxygen-limited tanks to enhance sweetness, fruit complexity, and aromatic intensity. The cherries are then transferred to raised African drying beds, where they are sun-dried for 2–4 weeks and turned regularly to ensure even drying. Temperature, pH, and moisture levels are closely monitored throughout the process until the coffee reaches a stable moisture content of 12–13%. Farmers typically deliver cherries from within a 4km radius, using wheelbarrows, bicycles, or motorbikes.

Stewardship and Community:
Environmental stewardship is a key focus for Wachuri’s members. Farmers practise agroforestry, mulching, composting, soil and water conservation, and responsible nutrient management to protect the fertile landscapes of Nyeri while adapting to the effects of climate change. Through the cooperative, producers receive ongoing agronomic training, improved planting material, and technical support that promotes climate-smart farming and long-term sustainability. Wachuri also contributes to community wellbeing through initiatives supporting local healthcare, youth employment, women and vulnerable groups, while continuing to invest in farmer education, financial literacy, and opportunities for the next generation of coffee producers.