About the Producer

The Baragwi is the biggest society in Kenya. Today, they operate 12 washing stations and have over 15,000 members. Implementing the same processing methods on all the factories ensures excellent quality. All the factories are equipped with tiles on the washing channels. Moreover, they replaced the wooden drying tables with more efficient metal ones. 

Baragwi Mushagara is within the fertile lands of the Baragwi and Karumandi locations in the Gichugu Division of Kirinyaga County, Kenya, East Africa. The name Baragwi Location, the area it calls home. This prime coffee-growing region boasts impressive natural borders: to the East, it neighbours Ngariama and Njuki-ini locations; to the West, Kabare and Kirima locations; the majestic Mount Kenya rises to its North, while the Mwea Division lies to its South.

The Process

The coffee cherries are meticulously hand-sorted by farmers to remove any underripe or overripe fruit before they go into production. Once sorted, the pulp is removed, and the coffee is fermented for 24 to 36 hours under close shade, depending on the climate temperature. After fermentation, the coffee beans are washed and further graded by density in washing channels.

Following this, the beans are transferred to drying tables where they are sun-dried on African drying beds for 8 to 14 days, depending on weather conditions. To protect the beans from moisture and rain, they are covered with plastic sheets during the midday sun and overnight.