Thuti Wet Mill

  • Acreage Farmed: 80.8 Acres
  • Altitude: 1,796m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile: This is the founder factory of Othaya FCS and was built in the year 1958. It is in Gatugi village, 2 kilometers from Karima Hill off the Othaya - Karima road and is on the banks of River Thuti which originates from The Aberdare Ranges.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Chinga Wet Mill

  • Acreage Farmed:232.2 Acres
  • Altitude:1,795m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile: This station was constructed in 1960 and is located on the bank of River Gikira whose source is The Aberdare Ranges. The main harvesting season is one which runs from October to December.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Ichamama Wet Mill

  • Acreage Farmed:310.9 Acres
  • Altitude:1,741m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile:This pulping station is on latitude 00.53849° South and longitude 036.98346° east. The processing utilizes water from River Ichamama, which originates from the nearby forested Karima Hill
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Mahiga Wet Mill

  • Acreage Farmed: 122.2 Acres
  • Altitude: 1,813m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile:This station was built in 1962 and is in Rukira village. The station is located along Mumwe River and utilizes this water to pulp cherry. The river originates from the Aberdare Ranges. The main harvesting season is one which runs from October to December.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Gatuyaini Wet Mill

  • Acreage Farmed:69.1 Acres
  • Altitude:1,891m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile:Gatuyaini was established in 1969 in Gatuyaini village and is situated between Thuti and Tunuku Rivers west of Nyeri - Othaya road about 1.5 kilometers from Othaya town. The main harvesting season is one which runs from October to December. Gatuyaini won Mug of Magnificence Award 2015- 1st Place
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Kiaguthu Wet Mill

  • Acreage Farmed:132.6 acres
  • Altitude: 1,847m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile:This pulping station was set up in 1964 and is located in Karuthi Sub-location, latitude 00.59012° South and on longitude 036.95155° east along the Nyeri-Nairobi Road. It is situated between two rivers Rwarai and Chinga river both originating from The Aberdare Ranges. The area is a transitional zone for coffee and tea.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Kiruga Wet Mill

  • Acreage Farmed:116.6 Acres
  • Altitude:1,813m above sea level
  • >Harvest Season: October-January >Annual Rainfall Amount: 1,326 mm >Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile:Kiruga was set up in 1966 and is in Kiruga village in the Othaya-Mukurwe-ini road on the banks of river Gikira which originates from The Aberdare Ranges.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Gichichi Wet Mill

  • Acreage Farmed:56.7 Acres
  • Altitude: 1,795m above sea level
  • >Harvest Season: October-January >Annual Rainfall Amount: 1,326 mm >Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile:Longitude 036.94808° East. The Aberdare Ranges and is 1 km from Chinga dam which supplies water to Chinga Location. The area is also a transitional zone for tea and coffee. The main harvesting season is one which runs from October to December.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Iriaini Wet Mill

  • Acreage Farmed:46.7 Acres
  • Altitude:1,796m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile:Iriaini factory is at the foot of The Aberdare Ranges in the tea and coffee transitional zone on the banks of Thuti River. The main harvesting season is one which runs from October to December.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Gatugi Wet Mill

  • Acreage Farmed: 233 Acres
  • Altitude: 1,863m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile: Built in 1979, this wet mill is located in Gatugi village Karima sub-location near Karima Hill off the Othaya - Karima tarmac road. Most of the coffees from Nyeri develop and mature slowly producing extra hard beans. The main harvesting season is one which runs from October to December.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Rukira Wet Mill

  • Acreage Farmed: 128.4 Acres
  • Altitude: 1,868m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile: Rukira wet mill was built in 1979 and is situated in Rukira village Mumwe location between River Mumwe and River Thuti which originates from the Aberdare Ranges. It can be accessed by tarmac road along the Othaya - Nyeri road. Rukira Factory Coffee won first prize in the EAFCA Taste Of Harvest Kenya Chapter.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Kiaga Wet Mill

  • Acreage Farmed: 104.3 Acres
  • Altitude: 1,895m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile:It is located in Gathanji village, Chinga sub location Kiaga factory was set up in 1979 and is between Rivers Rutene and Rwarai east of The Aberdare Ranges and is also a transitional tea and coffee zone.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Gura Wet Mill

  • Acreage Farmed: 103.6 Acres
  • Altitude: 1,752 meters above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile: Gura Wet mill is on The Banks Of Gura River (said to be the fastest river in Africa) on the adulating slopes of the Aberdare Ranges. The area is on latitude 00.51807° South and longitude 036.99179° East. Coffee is pulped using water from Gura river.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Kagonye Wet Mill

  • Acreage Farmed: 36.4 Acres
  • Altitude: 1,965m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile: Kagonye village is home to the Kagonye wet mill and was set up in 1986 along Mumwe River on the fringes of The Aberdare Ranges in an area that is a transitional zone for coffee and tea. Set along Kihome road, the wet mill is at altitude of 1965 meters above sea level making it the highest wet mill of the society. The mill is on latitude 00.52243° South and 036.91187° East.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Kamoini Wet Mill

  • Acreage Farmed: 232 Acres
  • Altitude: 1,824m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile: Set in Kamoini village, this station was built in 1987 along River Ichamama whose source is Karima forest. The main harvesting season is one which runs from October to December. The mill is on latitude 00.55324° South and longitude 036.97646° East.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Karuthi Wet Mill

  • Acreage Farmed: 82.8 Acres
  • Altitude: 1,845m above sea level
  • Harvest Season: October-January
  • Annual Rainfall Amount: 1,326 mm
  • Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile:This wet mill built in 1987 and is in Karuthi sub-location is between two rivers Rwarai and Chinga River. The main harvesting season is one which runs from October to December.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident. The area is on latitude 00.58031° South and 036.97358° East.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Gitundu Wet Mill

  • Acreage Farmed:
  • Altitude: 1,935m above sea level
  • >Harvest Season: October-January >Annual Rainfall Amount: 1,326 mm >Annual Temperature Amount: 13-26°C
  • Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
  • Farming Method: Inorganic
  • Certification Type: Fairtrade
  • Average Annual Cherry Production: 5-10 KGs per tree
  • Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
  • Art of Production: The coffee is wet processed, where the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.
  • Grower’s Cultural History/ Profile: Gitundu factory was built in 1989 in Gitundu village along River Ngungugu on the fringes of The Aberdare Ranges which is a transition zone for tea and coffee. The wet mill is on latitude 00.56864° South and longitude 036.91981° east. It mostly acts as a cherry collection center.
  • Grade (AA/AB/C): AA
  • Processing Method: Wet processing
  • Drying Process: Dry milling after the parchment has dried
  • Milling Location: Othaya Coffee Mill
  • Moisture Level: 10.5%
  • Cup Report: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
  • Availability: Available from January- May every year
  • F.O.B Location: Mombasa
  • Ex-Warehouse Location: Nairobi

Othaya Coffee Dry Mill

Othaya Farmers Co-operative Society Limited has its own dry mill located in Gatuyaini. This is where all the coffee processed in the various wet mills is taken for further processing. After milling is done, the coffee is packed in export bags. The Society has a cupping laboratory where quality analysis is done by a qualified cupper before the coffee is taken to the warehouse ready for marketing