With nearly 700,000 coffee producers, roughly 70% of which are smallholder producers, Kenya shines as a unique coffee-producing country in East Africa. Within the Murang'a County is the Kirou farm, belonging to the Kirou Farmers’ Cooperative Society (FCS).

Situated at roughly 1,632 meters above sea level, the region where the farm is located is defined by its bright red soils, full of rich nutrients for coffee trees. The high altitude allows for cool temperatures and ideal rainfall for the slow maturation of coffee cherries.

The agricultural conditions for growing coffee are optimal. Farms supplying the co-operative are located in areas with impressive altitude, reaching up to 1,600 metres. This extends the maturation of coffee cherries, and leads to density, sweetness and complexity to the final cup. The soil within these areas is rich with volcanic material and has a deep crimson red appearance. Most of the smallholder farmers intercrop the coffee with banana, maize, and macadamia to provide shade for the coffee plants and enrich the soil with nutrients.

After the ripe cherries are harvested, they are delivered to the mill. Once the cherries reach the mill, they are sorted and then dispersed on raised beds. The cherries remain here to dry in the open sun for 2 – 4 weeks, or until the moisture content reaches 12 – 13%. They are regularly raked to ensure even and consistent drying.