Kenya Murang’a Kayu is yet another beautiful offering that showcases the deeper and sweeter side of Kenyan coffee while still maintaining the powerful body and acidity associated with this region. 
 
Kayu Coffee Factory, established in 1964, is situated in the Rwatha subregion of Kangema Division, Murang’a County’s Central Province. Nestled on a 7-acre estate near Kangema town, the factory serves the farming communities of Kayu, Njumbi, Rwathia, and Mihuti villages, with a current membership of 1,191 growers. As the oldest coffee factory in the region—set against the lush backdrop of tea-growing zones—Kayu Coffee Factory has long been a cornerstone of the area’s agricultural heritage. 

All harvested cherries are delivered to the factory, where they undergo meticulous wet processing. Fresh water is drawn from the Kagondo River using a diesel-powered pump, channeled into reservoir tanks, and circulated throughout the pulping process. After pulping, the coffee is carefully fermented overnight, washed, soaked, and then spread on raised drying tables. Here, it is regularly turned and hand-sorted to ensure quality, before being transferred to storage in preparation for milling. 

To maintain consistency and efficiency, the factory has invested in modern infrastructure, including a pulping unit, a recirculation system, and 33 conditioning bins. This commitment to precision and tradition ensures that Kayu Coffee Factory continues to produce coffee of exceptional character, honoring its six-decade legacy. 

 
In the cup there are all kinds of citrus; kumquat, grapefruit, and lime which then becomes a very sweet tomato- which, admittedly sounds odd but somehow with the cocoa butter the acidity and sweetness just work. This is a great coffee for everyone but especially those that enjoy very structured acidity in their cups. 
 
 
Let us know what you think!