Our second Kenyan of the year is from the Karinga Factory in Kiambu County, a wet mill managed by the Gitwe Farmers Cooperative Society. Karinga Coffee Factory was established in 1983 and is located in Central Province, Thika District, within the Ndarugu location of Gatundu Division, near Gatundu town. The factory sits at an altitude of approximately 1,840 meters above sea level and occupies five acres of land, serving farmers from the villages of Kimaruri, Kariungu, Gachuha, and Mugalwa. It is affiliated with the Gitwe Farmers Co-operative Society Ltd and has a membership of 650 farmers, with 500 active members. Notably, the factory is situated in a region typically known for tea cultivation.
Members carry out agronomic practices such as weeding, pruning, spraying, mulching, and fertilisation based on guidance from the Coffee Research Station. Compliance with these practices is monitored by a field committee. While intercropping with maize or beans is discouraged, macadamia trees are allowed and even encouraged.
The factory is positioned in an area with red volcanic soil and a high bimodal rainfall pattern, averaging about 1,500mm annually. Temperatures range between 13°C and 24°C. The region experiences two rainy seasons: long rains from March to May and short rains from October to December.
The area follows a biennial production cycle with two harvest seasons: April–June and October–December. The main coffee varieties grown are SL28 and SL34, which together make up 99% of the production. Ruiru 11 accounts for the remaining 1%.
Karinga uses the washed processing method. Water is sourced from the Rwabura River and pumped to reservoir tanks for pulping and recirculation. After pulping, the coffee is fermented overnight, washed, soaked, and then spread on raised drying tables. The parchment coffee is frequently turned, sorted, and stored before being delivered to the mill. The factory is equipped with a pulper, a recirculation system, and 12 conditioning bins to ensure efficient processing.
The factory has implemented environmentally friendly practices, including the construction of five wastewater soak pits located away from water sources. These allow wastewater to safely percolate back into the soil. There is currently no wastewater treatment in place.
The factory supports local coffee production through training and access to financing. The surrounding area is densely populated with limited wildlife presence, and the landscape includes well-preserved indigenous trees maintained by the community.
Roast style: This coffee has been roasted with an 'omni' profile in mind. Enough development that the sweetness and body is enhanced but not enough to overpower and dominate the fruit forward cup. This coffee suits any brewing method ie. filter or espresso style.