We come to Ndima-ini factory in Nyeri county in a drizzle that softens trees and structures behind a veil of mist, and as we stand under the tin roof of the sorting shed, the rain keeps up a constant patter. No matter. Farmers are still out picking, as they do rain or shine, because coffee doesn’t wait. This early in the morning, the nearly 4-foot square digital scale sits idle and all the parchment on the drying tables is tucked away under yellow tarp-blankets, waiting for the return of the warm Kenyan sun.
In this snapshot moment (late July) the early harvest, or fly crop is petering out, but come late August, the main crop will start
rolling in. It will max out in October/November before winding down toward the end of January. During peak season, when all 1250 cooperative members are picking their coffee, the coffee factory may receive up to 300,000 kg of ripe cherry in a 4-day period, enough to fill all their drying tables.
Huckleberry, mint julep, golden wine, cane juice, fresh ginger