Kenya AA coffees are raved as some of best coffees on earth. The distinct flavor profile is attributed to the altitude at which the beans are grown, allowing the beans to maintain strong, full-bodied, bold flavor.
The Kavutiri Factory was built in the 1960s, after Kenyan independence. As it was one of the early factories in this area, it was centrally located to service a larger portion of Embu's coffee-producing area. Now, however, it provides market and milling services to 955 farmers in the Kianjokomo and Katuriri areas. The smallholder farmers who bring their cherry to the factory grow coffee on small plots of land, and also typically grow crops like macadamia nuts, corn, beans, and bananas.
The Ena River provides water for the factory, and is used in the washing of the coffee. Ripe cherry is brought to the factory by individual farmers, then depulped using water and a pre-sorter/multichannel disc-pulper. (Wastewater is both discarded safely in soaking pits as well as purified for recycling.) After depulping, the coffee is fermented overnight, then P1s are soaked. After a short time on the skin drying beds, they're transferred to raised beds with drying taking between 7 and 15 days.