Kamagogo Coffee Factory is located in Muranga County, Kiru location of Mathioya Division near Kiriaini town. It was established in 1986 and rests on a 9 acre piece of land serving Mathioya, Umbui and Kagioini villages. Currently it is affiliated to Kiru Farmers Co-operative Society. Its membership stands at 860, of which 790 are active farmers while 70 are inactive farmers. The most unique aspect of this factory is that it’s located within traditional tea growing zones. Kamagogo Coffee factory is run by Stephen Ihugo - the factory manager - along with five permanent members of staff. The area experiences a biannual production cycle with the early harvest being from March-May and the late second season being from October-December.
The factory is receiving assistance from Coffee Management Services (CMS) with the long term goal of increasing coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. They are striving to establish a transparent, trust based relationship farmers, helping to support a sustained industry growth in Kenya, whilst bringing premium quality coffees roasters, 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.
After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.
SCAA Cup Score: 87