Producers

Kenya coffee is produced by small scale farmers who form co-operative societies and plantation growers who own their own farms with representation of 60% and 40% respectively. Almost all Kenyan coffee is processed by a wet method, which guarantees the best quality.

Growers pick only the red-ripe cherry.  At the factory, the cherries are sorted before processing and unripe, overripe or diseased cherries removed.  The cherries are then pulped to remove the outer skin.

The slimy sugary coating (mucilage) – which remain on the beans is removed through fermentation process.  Fermentation of parchment should be completed within 36 hours.

The parchment is now ready for sun drying on drying tables where it is regularly turned to obtain the bluish color for which Kenya coffee is famous.

Drying the coffee is the last process on the farm.  When it is fully dried the coffee is bagged and ready to be sent to the mills.

Nce staff verifying coffee samples against the catalog

Marketing Agents:

• Contracted by farmers to present coffee for sale at the Exchange
• Prepare sale catalogues
• Draw and present Representative Samples to the trade Sample room
• Auction the coffee on behalf of the farmers
• Prepare invoices for the buyers
• Receive payments from the respective traders for coffees bought at the auction
• Prepare and remit coffee warrants to the traders after payments have been made.
• Process payments for the farmers
• Arrange for warehousing of coffee within Nairobi county.

Traders:

• Collect and analyze coffee samples
• Bid/buy coffee from the auction
• Export coffee to overseas roasters and import trade or roast for local consumption.

Warehouse-men:

•  Store coffee on behalf of the Marketing Agents
•  Prepare warrants for coffees on offer at the auction on behalf of the Marketing Agents.

A trader evaluating the green beans at the trade sample room situated at the 2nd floor, Wakulima Hse