Kiambu county sits adjacent to Nairobi, Kenya’s capital city, and is a coffee powerhouse. Along with an extensive community of coffee mills, exporter warehouses, and quality labs, the Kenya Coffee College and Coffee Research Institute (near Ruiru Town, after which the disease-resistant hybrid is named), Kiambu is also home to many of Kenya’s largest and oldest coffee estates. Because of its proximity to Nairobi, Kiambu is urbanizing quickly. Ruiru Town is Kenya’s 6th largest urban municipality and if development continues the way it has, many expect a majority-urban county in just a few years. Yet Kiambu continues to be home to some of Kenya’s most established producer groups, including Thiririka Farmers Cooperative Society (FCS), which is also the largest cooperative in the county. Kenya’s coffee is dominated by a cooperative system of production, whose members vote on representation, marketing and milling contracts for their coffee, as well as profit allocation. The Ndundu processing station, or “factory” as they’re known in Kenya, has over 1000 contributing farmer members and is one of 3 total factories that comprise its local farmer cooperative society (FCS), called Thiririka. Kenya is of course known for some of the most meticulous at-scale washed processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride, even for generations of Kenyan processing managers who often prefer drinking Kenya’s tea (abundantly farmed in nearby Muranga county) to its coffee. Ndundu factory is no exception: cherry is delivered each day by participating cooperative members, sorted for ripeness, and then depulped and fermented overnight. Once fermentation is complete it is washed with freshwater in long channels and sorted by density into “P1” (the highest quality), “P2”, “P3”, and “P light”. Each density grade is dried individually on raised beds between 15 and 21 days.