The Komotahi Cooperative Society has 13 factories. They are located on the slopes of the Aberdare mountains, in Kiambu. The FCS covers a very wide area, and some of the factories are located very far from each other.

At Komothai, the members are free to choose at which factory they will deliver their coffee. The society wants to empower the new generation – most of the factory managers are between 25-35 years old.

The factory is surrounded by hills covered in coffee. The soil is clay loam, and the varieties grown are SL 28, SL34, Batian and Ruiru 11.

Processing:

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.