The Kiamabara factory is located in the Nyeri Central district Mathira Division. It is affiliated to
the Mugaga cooperative society along with the Kagumoini, Kieni, Gathugu and Gatina factories.
There are now around 4800 active members of this cooperative and each member has on
average around half a hectare of land for coffee growing alongside macadamia, beans, banana
and maize. There is credit facility given to the farmers for school fees, farm inputs and other
emergencies. The area has deep, well drained and fertile red volcanic soil at altitudes of around
1900 metres above sea level with 953mm of rainfall annually. After picking, the ripe cherry is
brought to the factory before it undergoes processing to remove the skin and pulp – known as
the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for
conservation. The factory is using a disc pulper with three sets of discs to remove the skin and
fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the
coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread
out on the raised drying tables. Time on the drying tables depends on climate, ambient
temperature and volumes under processing, and can take from 7 to 15 days in total.