Travel North of Kenya’s capital for about 150km, and you will come across the Othaya Farmers Co-operative Society Limited. The society was registered in 1956, and currently has 19 factories with a total membership of 15,000 small scale farmers.
The coffee is wet processed, where the fully ripe cherries are pulped, fermented for 12 – 48 hours (depending
on climatic conditions), washed and then dried slowly over 2 – 3 weeks on raised African beds until the moisture
content is reduced to 10-12%.
The coffee is then processed at Othaya dry mill where it is rested in parchment for 3 weeks before being hulled,
cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro
for export from Mombasa.
Ichamama wetmill is situated between two rivers: Rwarai and Chinga River that both originate from The
Aberdare Ranges. Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern
base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the
Western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare
National Park and Mt. Kenya.
The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffees
characterised by high acidity, full body and ripe fruit flavours. Most coffees from Nyeri develop and mature
slowly producing extra hard beans. This quality is also evident in the cup.