Introduction to Kenya Osaya Cooperative | How to Drink Kenyan Coffee

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Kenya Coffee Overview

Kenya is located in eastern Africa, adjacent to Ethiopia, the birthplace of coffee. Coffee producers in Kenya can be roughly divided into two categories—large estates and small farmers. However, regardless of whether they are large estates or small farmers, the processed coffee beans are sent to the official Coffee Board for grading and auction: the Coffee Board sends samples of green beans to interested buyers and conducts auctions every Tuesday in the capital Nairobi (known as NCE bidding).

Othaya Cooperative Society

Othaya Cooperative Society is one of the largest cooperatives in Kenya, with 19 processing plants under its umbrella, including Kamoini, Gatugi, Ichamama, and others. The Othaya Cooperative Society is located in the town of Othaya in the Nyeri region and was established in 1956. It currently has about 14,000 members, making it a relatively large cooperative. To improve production yield and quality, Othaya applies for grants from the World Bank to hire consultants for agronomy and harvest training. They also have their own nursery garden and laboratory, continuously developing new coffee varieties (such as Batian) for cultivation trials. The Othaya Cooperative Society has its own cultivation technology and marketing licenses, enabling them to trade directly with international markets. They are also a member of the Kenya Cooperative Coffee Exporters (KCCE), allowing them to export coffee directly under the KCCE name without going through the NCE bidding process.

Brewing Recommendations

FrontStreet Coffee recommends the following brewing parameters:

Pour-over: V60 dripper, Fuji R440 grinder setting 3.5, water temperature around 90°C

French Press: Recommended grinder setting 4, water temperature 90°C

Siphon: Recommended grinder setting 4, water temperature 90°C~91°C

AeroPress: Recommended grinder setting 3.5, water temperature 90°C

Important Notice :

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