Grown in the heart of Murang’a County, the New Weithaga Farmers Cooperative Society (FCS) represents some of the finest coffee Kenya has to offer. Nestled along the fertile ridge of the Aberdares Mountain range, this region is renowned for its high elevation, rich volcanic soils, and cool, misty microclimate—conditions that are perfectly suited for the slow ripening of coffee cherries, allowing for complex flavours and a bright, clean cup. The water used during processing is sourced from the pristine Aberdares Forest, which not only supports sustainable wet milling but also adds to the clarity and purity of the final coffee. Flowering typically occurs between February and April, setting the stage for a main harvest season from November to January. After meticulous hand-picking and sorting, the coffee is processed, dried, and prepared for shipment, usually taking place in March and April. One of the standout features of the Kianderi factory, part of the New Weithaga FCS, is its commitment to environmentally conscious farming practices. After pulping, the leftover coffee cherry skins are returned to member farms and used as organic compost—enriching the soil and closing the loop on waste. Though details on individual farms are limited, the cooperative model enables smallholder producers to pool resources and expertise, ensuring consistently high-quality lots.