The Kiama Farmers’ Cooperative Society represents over 3,000 smallholder farmers across four factories near Karatina, Kenya. Grown at 1,700–1,950 metres in rich volcanic soils, the coffee benefits from a cool climate and high elevations ideal for slow cherry development.

Handpicked cherries are pulped and dry fermented for 16–36 hours before being washed and dried on raised beds for 1–3 weeks, producing a clean, vibrant expression of classic Kenyan varieties including SL28, SL34, Batian and Ruiru 11