With perfect climate conditions, the Ndaro-Ini factory processes fully developed, mature coffee cherries from 700 smallholder farmers in the surrounding areas. The outcome of their hard work is a beautiful, sweet cup with vibrant berry and red currant notes.
Sales for our Kenyan coffee support local communities, women, and youth through the collaboration of Vava Angwenyi and her B corp company.
What is so special about this coffee?
Coffee processed at the Ndaro-Ini factory comes exceptionally mature; this results in a wine-like acidity with citrus and berry flavors, absolutely mind-blowing. The coffee is fermented for 16 to 24 hours under closed shade, then washed with local spring water.
The coffee processed at Ndaro-Ini is rich and flavourful due to the terroir and attention to detail the farmers and the coop provide.
Working with communities for the greater good
The Ndaro-ini Factory was built in 1984 by a group of producers in Karatina who were tired of traveling long distances to deliver their cherries. For this reason, they named the factory "Ndaro-ini," meaning "place of rest" in Kikuyu, one of Kenya's tribal languages. Today, Ndaro-ini is one of 3 factories operated by the Gikanda Farmers Cooperative Society (FCS).
Gikanda FCS has developed a reputation for producing the highest quality by continuing to invest in infrastructure, training, and supporting their member farmers. 700+ smallholder farmers are delivering to the Ndaro-ini factory. In addition to coffee, the farmers cultivate macadamia and maize and keep dairy cattle.
About the Ndaro-Ini Factory
Located in Karatina, Nyeri County, Kenya, Ndaro-Ini and its Cooperative members grow their coffee at an average elevation of 1750MASL. The average growing temperature is 22°C during the day and 12°C at night.
The region is recognized for the exquisite coffee that is produced. The average rainfall per year is 953 mm.