Meet Kiama Cooperative

During our February visit to Kenya, we were delighted to spend time with the leadership of Kiama Farmers’ Cooperative Society (FCS), getting key insights into how they’re able to produce such delicious coffees.

Published 10 June 2025

This is our seventh year in a row sourcing coffee from Kiama, which was founded in 2005 when two smaller co-ops merged. Today, they own four washing stations in Nyeri (Gachuiro, Kiangundo, Ichuga and Kiamaina), and a cherry collection point, Inwagi. In total, over 3,000 Nyeri farmers are members of the cooperative, most of whom own small shambas (Swahili for ‘farm’) averaging just half a hectare in size, and grow coffee alongside other food crops like banana, maize, macadamia, avocados and vegetables. 

While we’ve always known cooperatives play an important role in Kenya’s coffee trade, during our most recent visit we truly appreciated just how much their support impacts, and improves, the quality of the final cup. Because over 60% of the country’s coffee production comes from properties smaller than two hectares in size, farmers rely on factories (as washing stations are known in Kenya), to process their crop. Due to this, most of the country’s coffee is meticulously pulped, fermented, washed and dried under the watchful eye of an experienced Factory Manager, with the help of a larger team of people than most estate owners could employ. The upkeep washing channels, fermentation tanks and drying beds require are also covered by the co-op, meaning contributors don’t have to worry about budgeting for these costs during the season. The system gives farmers greater flexibility, while buyers are guaranteed consistent quality year-on-year.

Kiama’s support goes further, as they offer their farmer members pre-harvest financing, allowing them to plan and invest in their upcoming harvest. They also buy inputs in bulk and distribute them to members at a lower cost than otherwise possible, and advise on the best timing of application. Since 2023, the cooperative has distributed shade tree seedlings to its members, all grown on a nursery they have built at Kiangundo Factory (pictured above). By providing farmers with strong agricultural support and reliable price premiums, Kiama’s membership has grown by over 20% in the last three years, and volumes have doubled. In fact, out of all the cooperatives we visited last February, Kiama was the only one who reported such a significant increase in volumes. 

Because the cooperative’s leadership is made up of farmers, all regulations in place have one goal: to improve the quality and yields of coffee processed. Given how consistently delicious their offerings have been over the last seven years, we firmly believe they’re on the right track to achieving this. Realising how much our values align with Kiama’s, we’re thrilled to have a few remaining bags of a lot produced at their Kiangundo Factory. This year’s AB lot is well-structured and juicy, with Pink Lady apple, cherry and honeyblossom in the cup, complemented by sugarcane sweetness. It’s perfectly suited to all filter brewing methods, and makes for a distinct and elegant single espresso. Reach out for fresh samples, as this coffee is ready for dispatch!⁠