Chinga Wetmill
Chinga Wet Mill serves smallholder farmers in the Othaya region of Nyeri, an area known for high elevations, cool temperatures, and consistent rainfall that supports slow cherry maturation and complex cup profiles.
Beyond coordinating production and processing, the society plays a central role in maintaining quality discipline, record-keeping, and collective decision-making that allows coffee from this origin to be consistently traced and responsibly marketed.
Region
Nyeri County, Central Kenya
Location:
Othaya sub-county
Cooperative Society:
Othaya Farmer's Cooperative Society
Altitude:
Approximately 1,700–1,900 meters above sea level
About us
Producer & Farmer base
Cherries delivered to Chinga Wet Mill are produced by registered members of Chinga Coffee Cooperative Society. The society is made up primarily of smallholder farmers whose families have grown coffee in the region for generations.
Quick facts:
Average farm size
Land ownership:
Family-owned plots passed down through generations
Other crops grown:
Maize, bananas, beans, vegetables (for household consumption and supplemental income)
Other income activities:
Small-scale dairy farming, casual labour, local trade
KCCE works closely with the cooperative and mill management to ensure clear record-keeping of deliveries, lot separation, and handling practices from cherry intake through to export preparation.
Cherry Delivery & Reception
Distance from farms to wet mill: Typically within 2–5 km
Delivery method: Hand-picked cherries delivered directly by farmers, usually on the same day of harvest
Cherry quality control:
Visual inspection at intake
Removal of visibly underripe, overripe, or damaged cherries
Weight and delivery records logged per farmer
Only ripe red cherries are accepted for processing to maintain quality consistency.
Processing Details (Fully Washed)
Pulping
Cherries are pulped on the day of delivery using traditional disc pulpers.
Pulping is done in clean, controlled conditions to minimise contamination.
Fermentation
Fermentation takes place in concrete fermentation tanks.
Typical fermentation duration: 12–24 hours, depending on temperature and weather conditions.
Progress is monitored by mill staff to avoid over-fermentation.
Washing
After fermentation, coffee is washed thoroughly using clean water channels.
Density grading occurs during washing, allowing lighter material to be separated from heavier parchment.
Drying Practices
Drying method: Raised African drying beds
Drying duration: Approximately 10–14 days, depending on weather
Drying controls:
Regular turning throughout the day
Covering during midday heat and overnight to protect from moisture
Visual and tactile moisture checks by trained staff
Parchment is dried to stable moisture levels before being moved to storage.
Lot Separation & Traceability
Chinga Wet Mill maintains lot separation based on:
Delivery days
Quality grades
Processing batches
Each lot can be traced back to:
The cooperative society
The wet mill
The harvest period
The processing method used
KCCE preserves this lot identity through dry milling, warehousing, and export documentation.
Environmental Practices
Responsible water use during pulping and washing
Proper disposal and management of coffee pulp
Encouragement of soil fertility practices at farm level, including composting and manure use
Shade tree planting encouraged within member farms
Environmental impact is monitored in collaboration with cooperative leadership.
Worker Welfare & Social Practices
Workers at the wet mill are paid according to locally agreed wage structures
Safety practices are observed during processing operations
No child labour is permitted at any stage of processing
Community discussions are ongoing around improving infrastructure and farmer support services
Common Questions
Have inquiries? Get in touch!
We are here to assist you with any questions or concerns you may have. Feel free to reach out to us anytime.