Kiamabara factory was established in 1995 following the split of the much larger Mathira F.C.S. It is affiliated to the Mugaga farmers’ cooperative society . There are now around 3,000 active members of this factory and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. PROCESSING After harvesting, coffee cherries are delivered to the Ihara factory to undergo the wet processing method. Water is pumped to reservoir tanks for pulping and recirculation. In line with the rising awareness around the need to conserve the environment, Kiamabara has initiated building for waste water pits. Here the water is filtered back through layers of soil, safely reintegrating it into the land. After pulping the coffee is stored overnight, washed, soaked and spread on raised drying tables, allowing for optimum airflow. The parchment is then frequently turned on the drying tables, sorted and stored before delivery to the dry mill.