The Kabare FCS is located in Kirinyaga. The factories are on different altitudes, some of them just bordering the Mount Kenya forest. Most of the farmers delivering their cherries to Kabare are planting SL28 and SL34 varieties.

The Chairman of this society is working hard toward improving the quality as well as the quality of the coffee. Most of the farmers use the cherry pulps as well as the cow manure to produce an ecological fertilizer.

Processing Techniques
The cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded into P1, P2, P3, P lights and pods. After that, it is dried on the drying tables for 8-14 days.