Kayu Coffee Factory is located in Muranga County, near the town of Kangema. It was established in 1964, making it one of the oldest washing stations in the area, and is now part of the New Kiriti Farmers Cooperative Society. Currently there are just under 1200 active farmers. During harvest times, coffee undergoes a traditional washed process method. Water is pumped from the nearby Kagondo river into reservoir tanks for de-pulping (the factory has a recirculation system to reduce water waste). After pulping the coffee is fermented overnight, washed to remove the mucilage, and spread on drying tables. The parchment is then frequently turned, hand-sorted, and then stored once the desired humidity has been reached.
Country of Origin
Kenya
Region
Muranga
Producer Type
Washing Station
Farm Name
Various producers
Processing
Washed
Processing Description
Overnight fermentation, dried on raised beds
Growing Altitude
1650m
Harvest Season
2024/25
Bag Weight
60 KG BAG
Bag Type
Grain Pro / Ecotact
Plant Species
Arabica
Variety
Ruiru 11, SL28, SL34
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).
RegionMuranga
Farm NameVarious producers
Producer TypeWashing Station
ProcessingWashed
Processing DescriptionOvernight fermentation, dried on raised beds
