Gathiruini is a washing station within the Komothai FCS in Kiambu County, serving 720 farmers and producing approximately 9,100 60kg bags annually. Located at 1,600–1,800 masl on the slopes of the Aberdare mountains, the station benefits from clay loam soils, consistent rainfall, and moderate temperatures well-suited for cultivating SL28, SL34, Batian, and Ruiru 11 varieties. Processing follows a fully washed method standardized across all 13 Komothai factories. Cherries are carefully sorted, pulped, and fermented overnight, then washed and graded into multiple quality tiers. The parchment is dried on raised tables for 8–14 days to achieve optimal moisture content and consistency. Operationally, Komothai emphasizes uniform processing practices across its geographically dispersed factories to maintain quality. Gathiruini is currently managed by Lucy Mbare, who has been in the role for the past year, contributing to ongoing consistency and oversight at the station level.
Country of Origin
Kenya
Region
Kiambu
Producer Type
Washing Station
Farm Name
Various smallholders
Wet Mill
Gathiruini station
Processing
Washed
Processing Description
Overnight fermentation, dried on raised beds
Growing Altitude
1600m - 1800m
Harvest Season
2025/26
Bag Weight
60 KG BAG
Bag Type
Grain Pro / Ecotact
Plant Species
Arabica
Variety
Batian, 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).
RegionKiambu
Farm NameVarious smallholders
Producer TypeWashing Station
Wet MillGathiruini station
ProcessingWashed
Processing DescriptionOvernight fermentation, dried on raised beds
