Kiandu Coffee Factory was first set up in 1970 under the Tetu Coffee Growers co-op, before branching out as its own society in 2011. Today, it’s made up of 1,524 active members, each tending around 200 coffee trees alongside maize, beans and sweet potato.
Once the ripe cherry is picked, it’s delivered straight to the factory where it’s pulped and goes through a dry fermentation of 18–24 hours. From there, the coffee is washed clean, given an overnight soak, and dried carefully on raised beds for up to two weeks.
The result is a cup layered with the richness of cocoa and nougat, lifted by black cherry sweetness.
Pictured above is farmer Jane Wangari Warutere!
