Kariaini Coffee Factory is operated by the Mwirua Farmers Cooperative Society (F.C.S.) and was founded in the 1960s. Smallholder farmers here own about 1/5th of a hectare and deliver cherry to the factory for processing. The coffee is delivered and sorted before being depulped, and then it is fermented underwater for 15–24 hours. It's washed three times and spread on metal drying tables for 6–7 days.
Region: Kariaini, Kirinyaga.
Farm: Mwirua Farmer Cooperative Society.
Variety: SL-28, SL-34, Ruiru 11.
Altitude: 1540 masl.
Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1/8 to 1/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery.