Kahindu Coffee Factory was established in 1983 and serves 390 active smallholder farmer members of New Weithaga Farmers Cooperative Society (F.C.S.) in the area, each of whom farms on about 1 hectare or less. Farmers deliver their cherry the day it’s harvested, and at the factory it’s sorted, depulped, and fermented for 12–24 hours before being washed four times. Then the coffee is spread on metalic drying tables to dry for 6–7 days. Members of the cooperative society are able to apply for credit and cash advances for farm inputs. The membership would like to invest in a new depulping machine in the coming years.
Process Method: Washed
Roast Level: Medium
Flavor: lemon & tart cherry
Finish: smooth & big fruit acidity