KENYA GONDO 250g

Gondo is one of three wet mills under the New Kiriti Farmers Cooperative Society, headquartered at the Kayu wet mill in Kangema District. Gondo alone has 727 active farmer members out of the cooperative’s total of 2,469. The society is governed by a seven-member management committee and a three-member supervisory committee. Operations are overseen by a secretary manager, supported by 19 permanent staff and about 25 seasonal workers. In recent crop years, Gondo’s cherry production has ranged between 168,000 and 475,000 kg.

Harvest

The region surrounding Gondo Wet Mill is characterized by deep red volcanic soils, with altitudes reaching 1,900 meters above sea level. Annual rainfall ranges between 1,200 and 1,400 mm, with two distinct rainy seasons that support both a main crop (October–February) and a light crop (April–May). Temperatures average between 18°C and 25°C. The coffee varieties cultivated include SL28, K7, Ruiru 11, and Batian. Most farmers in the cooperative manage small plots averaging 0.5 acres with around 50 trees per farm.

Processing

Cherries are selectively handpicked and delivered to the wet mill on the same day. At the mill, further sorting separates red ripe cherries from underripes, overipes, and foreign matter. The cherries are then pulped and fermented for 16–18 hours to remove mucilage. After washing and grading, the parchment is sun-dried to a moisture content of 10.5–11.5%. Clean water from the Kananahu stream is used for processing, with recirculation systems and seepage pits minimizing environmental impact. Once dried, the parchment coffee is taken to a dry mill for hulling, sorting, and bagging before being marketed by Sustainable Management Services Ltd.