At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product.
Gititu factory is located in Kiambu County in the former central province, situated about 47 km North West Nairobi. It belongs to Gititu Farmers Co-operative Society which has other seven factories namely; Mutuiya, Kimathi, Karweti, Ngochi, Kairia, Ikinu, and Ngemwa .It is among the biggest co-operative societies in the country. The factory was established in 1971 under and owned by small scale farmers, and today the membership has grown to over 3000 producers. Coffee cultivation has improved the livelihood of the people in terms of infrastructure, education, water, electricity, and employment opportunity. Coffee cultivation is the only cash crop apart from subsistence farming and dairy farming.
