Kenya, New Kiriti Kirimahiga AB

Nestled in the lush highlands of Kenya’s Murang’a County, Kirimahiga Factory is one of three standout producers under the umbrella of the New Kiriti Farmers Cooperative Society (FCS). While coffee cultivation has deep roots in this region dating back to the 1960s, the Cooperative itself was formally established in 1988, bringing together generations of smallholder farmers with a shared commitment to quality.

Located in Mathioya District, the New Kiriti FCS is built on a solid foundation of transparency and farmer-led governance, with a seven-member elected board, individual management teams for each factory, and a three-person supervisory committee that ensures full accountability to its members.

Kirimahiga proudly serves a community of 1,595 registered farmers, with 781 currently active, all working to produce exceptional coffees. The Cooperative also employs 19 dedicated full-time staff who oversee operations and quality control. Together, they embody a legacy of craftsmanship, integrity, and innovation that continues to elevate the reputation of Kenyan coffee on the global stage.

Kenya’s dry mills are highly efficient and professional, ensuring that coffees are carefully stored, milled, and graded before export. Using the country’s standard system, beans are sorted by screen size: AA (17/18), AB (16/17), and PB (peaberry), helping preserve quality and showcase each coffee’s unique character.

WAREHOUSING AND DRY MILLING

HARVEST DETAILS

Kenya’s coffee production is shaped by two distinct harvest seasons: the main crop, harvested between October and February, and the smaller fly crop, which runs from May to July depending on the region. The main crop begins with flowering in February and March, with fresh coffees becoming available for purchase between January and April.

Every cherry is handpicked with care by smallholder farmers, ensuring only the ripest fruit is harvested. Upon delivery to the factory, farmers meticulously sort their cherries, removing over- and under-ripe ones to meet the factory’s strict quality standards. From there, the cherries are pulped, sorted and slowly dried, an artisanal process that preserves the integrity and vibrant character of each bean.

PROCESSING

At the factory, processing begins with a disc pulping machine that carefully removes the skin and pulp from freshly harvested cherries. The coffee is then separated by density into three distinct grades. Only the highest qualities (Grades 1 and 2) continue on to fermentation, while Grade 3 is set aside as a lower grade.

The selected coffees undergo a traditional fermentation process lasting 16 to 24 hours under cover, a crucial stage that helps develop their bright acidity and refined sweetness. Once fermentation is complete, the parchment coffee is thoroughly washed and passed through grading channels, where it is once again sorted by density to ensure precision in quality.

Finally, the beans are soaked for an additional 16 to 18 hours in fresh, clean water sourced from nearby streams. The parchment is then sun dried for up to 21 days on raised drying beds. To protect the quality during drying, the coffees are carefully covered with plastic sheets during the heat of midday and throughout the night, shielding them from harsh sun and moisture.