Kenya- Kangocho

Kangocho Factory has been a fixture in Kenya’s coffee industry since 1985. Named after the Kikuyu phrase for “a place of corners,” it reflects the local landscape and traditions.... Read More

Kangocho Factory has been a fixture in Kenya’s coffee industry since 1985. Named after the Kikuyu phrase for “a place of corners,” it reflects the local landscape and traditions. Originally part of the Mathira Farmers Cooperative Society, it became a founding member of the Gikanda Farmers’ Cooperative Society in 1996.

Like most coffee in Kenya, Kangocho’s coffee comes from smallholders—farmers managing fewer than five acres, typically measured by the number of trees rather than land size. Many cultivate SL28, SL34, Ruiru 11, and Batian, interplanting coffee with food crops and shade trees.

Kangocho supports farmers through agronomic guidance, school fee loans, and medical assistance. Selective picking ensures only ripe cherries are processed, followed by same-day pulping. The coffee undergoes controlled fermentation, washing, and grading with clean stream water before drying on raised beds for 10-14 days. Solar drying has been introduced for colder seasons, improving consistency.

SL cultivars have deep roots suited to Kenya’s climate, while Batian, named after Mt. Kenya’s highest peak, offers early maturity and disease resistance. Though challenges exist, its adoption is growing.

Whole bean Arabica coffee.