AA KWA KIINYU
SL28, SL34, RUYU11 variety - Fully washed
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It was formed in 1999 from the former giant New Iveti society which comprised of 11 factories. It comprises of one wet station (factory) with second station under construction. The society is managed by seven democratically elected board members who represent the 7 zones in the board and a full time chief executive officer. The society has four executive members elected from the main board. The society has also three elected supervisory committee members whose duty is to counter check the activities of the society and reports their findings to the board and farmers in their Annual general meeting.The name ‘Kwa Kiinyu’ refers to a zone or area infested with caterpillars. The society serves the seven zones namely; Usi, Kalunga, Kalandini, Kisovo, Nzithe, Mbee and Isukoni, which draw their water from two rivers known as Kwa mutune and Mutungoni Rivers. The society’s head office is situated in the Kwa kiinyu factory, in Kathiani Sub County, Machakos County. It is located 16 km from Machakos town around Iveti hills, which is approximately 63Km from capital city Nairobi.Machakos town, which is located approximately 63 kilometers Southeast of Nairobi towards Coast region. It was founded in 1887 ten years before Nairobi. Machakos was first administrative center for the British colony, but they moved the capital of Kenya to Nairobi in 1899 since Machakos by-passed the Uganda railway that was under construction. Town was named after Masaku, an Akamba chief. It has an elevation of 1,100 meters (3,608 ft.) above sea level, and is itself located on the foot of Iveti hills.The occupants are Kamba with a population of about 185 persons per square kilometre. Kwa Kiinyu has 1,247 registered members out of which 989 are most active.Rainfall is very scarce in the area, a little more than 650 mm per year. Coffee trees grow slowly and produce lower yields of cherries. In such conditions, the cherries have a higher sugar concentration and therefore produce a sweet cup.Well drained red roamy soil.All the Coffee is wet Processed (fully washed) in the single wet station. Red ripe cherry is harvested from the fields. This is then immediately depulped (within 6-8 hours of harvest) and dry fermented to breakdown the mucilage. When fermentation is complete the parchment is washed with clean water and graded through water channels. The coffee is sun dried on raised beds. While drying all defective beans are removed by hand.