We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Co-op: Kiru Farmers Co-operative Society
Region: Mathioya, Muranga
Varietal: SL-28, SL-34, Ruiru 11, Batian
Process: Washed
Altitude: 1700 masl
 
Ndiara factory is in a northern corner of Muranga county, in the Mathioya division, and is operated by the Kiru Farmers Cooperative Society. The factory was etablished on a 2-acre piece of land in 1999, and serves farmers from Kiriani, Kiogini, Mathioya, Kagioini, and Kagumoini villages. Ndiara is one of four factories operated by the F.C.S., and it is rather small, with about 400 active members. The cooperative society is very interested in improving the infrastructure of its factory system, and has invested in grading tables, better drying beds, and advanced depulping equipment. There is also one water-soaking pit that's used to purify the water used during the coffee's processing, to avoid contamination with fresh water.
 
Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1/8 to 1/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.
 
Credit: Cafe Imports Australia