Our Coffee

Kimabara Factory works closely with farmers to maintain high agricultural standards. Farmers in the region cultivate SL28, SL34, Ruiru 11 and Batian on small farms, usually only about 200 trees on average. 

Ripe cherries are handpicked by members and delivered to Kimabara Factory. Upon arrival, cherries are sorted then pulped and fermented for 12 to 24 hours. The parchment is then washed through grading channels using clean water before being soaked in clean, circulating water for around 24 hours. This measure helps to manage drying bed availability at the peak of the harvest season while also having additional benefits for quality and longevity for the coffee itself. After soaking, parchment is delivered to dry on raised beds or solar dryers, where it will be turned regularly to ensure even moisture content. Normal drying time is 10 to 15 days, depending on the weather.