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Kenya Kiaga

Single Origin Blackcurrant Pear Red Grape

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Varietal - SL28, SL34, Ruiru 11
Process - Washed 
Altitude - 1300 - 1830 masl
Location - Nyeri
Roast Level - Medium Light

Body - Syrupy
Acidity - Red Apple
Sweetness - Stewed Fruits


Kiaga wetmill is part of Othaya Farmers’ Cooperative Society Limited, one of a few washing stations or “factories” that form the co-op group based in the heartland of Kukuyu territory, Nyeri. The mill processes an average of 270,000kg of coffee cherries per year sourced from over 700 farmers. The total farmed area is 104.3 acres with individual trees yielding between 5 and 10kg of cherries per season, though drought during the 2016/17 crop led to much lower yields in many of the coffee producing regions of Kenya. The coffee is wet processed, where the fully ripe cherries are pulped, fermented for 12 - 48 hours (depending on climatic conditions) washed, and dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%. The coffee is then processed at Othaya dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export from Mombasa.