Kimologit Coffee Factory is part of the Kimologit Coffee farmers Society, consisting of 1,400 active farming members. The factory has coffee cherry catchment and washing station in the area where local farmers who are members of the cooperative, delivery coffee cherry for regional bulking. The coffee cherry is hand sorted, washed, put into fermentation tanks, and laid out on raised beds to dry.
This factory is run by a factory manager who oversees all activities within the factory. Together with other staff members they carry out duties such as weighing coffee, selection and grading of coffee, paying farmers and addressing farmers’ complaints.
The factory is receiving assistance from Coffee Management Services (CMS) which is supported by our sourcing partner Dorman’s. The long term goal of CMS is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually.
It’s part of plans to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers.
Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers.
Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year.
 
Sourcing and ingredients
100%
SL28,
SL34,
and
Ruiru 11 and Batian
coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.
Country grade: Unknown
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Packaging
Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box
Brewing this coffee
We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.