Kenya - Kiamaina

Kiamaina – Precision and Craft at the Foot of Mount Kenya

Kiamaina is a washing station nestled on the fertile southern slopes of Mount Kenya, in the Karatina region of Nyeri County. Established in 1974, it is one of four high-quality washing stations—locally known as factories—managed by the Kiama Coffee Farmers’ Cooperative Society (FCS).

Smallholder farmers from the region deliver handpicked, fully ripe cherries on the same day of harvest. Upon arrival, cherries are meticulously sorted under the supervision of a dedicated cherry clerk, who ensures only the finest, ripest, and undamaged cherries are accepted.

Once sorted, cherries are pulped using a four-disc pulper and density-graded. The beans undergo dry fermentation for 20 to 24 hours, with skilled staff closely monitoring the process to stop fermentation at the perfect moment. The coffee is then washed and graded through traditional water channels.

Parchment is soaked in clean water for 48 hours, then drained briefly on deep beds while workers remove any remaining defective beans. It is then transferred to raised drying beds, where it dries for 1 to 3 weeks. During this period, the parchment is constantly turned and carefully sorted to ensure uniform drying and quality control.

Final milling takes place at Kahawa Bora Dry Mill, where the coffee is hulled and prepared for export—resulting in a cup that is not only traceable but also remarkably refined.