Established in 1963 on the slopes of Mount Kenya, Kainamui Coffee Factory is situated Kirinyaga County. The Kainamui factory has 2000 members, 1200 of whom are men and 800 of whom are women. These producers are very small, owning an average of only 200 trees.
From funds set aside from the previous year’s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs and funds for emergency needs. The factory has partnered with Coffee Management Services (CMS), for its agronomical ventures. The long term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing updated printed materials on sustainable farming. Paying the producers the highest possible returns sets the momentum for optimum coffee production.
Country of Origin
Kenya
Region
Kirinyaga
Producer Type
Washing Station
Farm Name
Various smallholders
Wet Mill
Kainamui Coffee Factory
Co-Op
New Ngariama Farmers' Co-operative Society Ltd
Processing
Washed
Processing Description
24-48 hr fermentation, sun-dried on raised beds
Growing Altitude
1650m
Harvest Season
2022/23
Bag Weight
60 KG BAG
Bag Type
Grain Pro / Ecotact
Plant Species
Arabica
Variety
Batian, Ruiru 11, SL28
Soil
Red volcanic
History of Coffee in Kenya
It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain site; but it wasn’t until 1895 that missionaries both protestant and catholic attempted to grow coffee for commercial purposes. The 100 seeds from Reunion Island that would serve as progenitors to the Kenyan coffee industry arrived on a train, carried by priests belonging to an order known as “Holy Ghost Fathers.” On August 12th, 1899, they arrived at the spot that would quickly become the country’s capital city. One of the early protestant medical missionaries was Dr. Henry Scott. After his death in 1911, a new hospital complex was named after Dr. Scott and when the department of agriculture took over the complex in 1923 they kept the name: Scott Agricultural Laboratories, or “Scott Labs.” This is the origin of the “SL” in SL28 and other coffee varieties selected at the lab.
Growing Coffee in Kenya
Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 4,500 and 6,500 feet. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).
RegionKirinyaga
Farm NameVarious smallholders
Producer TypeWashing Station
Wet MillKainamui Coffee Factory
ProcessingWashed
Processing Description24-48 hr fermentation, sun-dried on raised beds
Bag TypeGrain Pro / Ecotact
Plant SpeciesArabica
VarietyBatian, Ruiru 11, SL28
Min Growing Altitude1650m
Co-OpNew Ngariama Farmers' Co-operative Society Ltd
