Coffee Production at the Othaya Farmers’ Cooperative Society

1. Historical Background
The Othaya Farmers’ Cooperative Society (FCS) was founded in 1956 in the town of Othaya, located in Nyeri County in Kenya’s Central Highlands. Established with just 250 farmers, the cooperative arose during a period of rapid development in Kenya’s coffee sector, spurred by colonial and post-independence efforts to expand smallholder coffee production. Othaya’s location—nestled between the Aberdare Range and Mount Kenya—provided ideal conditions for Arabica cultivation, with fertile volcanic soils, plentiful rainfall, and elevations ranging between 1,600 and 2,000 meters above sea level. These natural advantages laid the foundation for what would become one of Kenya’s most respected and innovative coffee cooperatives.

2. 20th Century Growth and Regional Development
Throughout the 20th century, Othaya FCS expanded steadily, becoming a model for cooperative-based production. It now comprises over 15,000 registered smallholder members and operates 19 wet mills (known locally as “factories”) across the greater Nyeri region. Each factory serves a cluster of smallholder producers who typically cultivate less than one hectare of land. Othaya also developed its own dry mill, giving it end-to-end control over coffee processing, grading, and export logistics. This investment allowed the cooperative to maintain high quality standards and retain more value within the producer network. The cooperative has long focused on agronomic training, quality premiums, and reinvestment into farmer support services.

3. Present-Day Production and Processing Practices
Othaya’s member factories produce washed coffees using traditional Kenyan processing methods: pulping, dry fermentation, washing, soaking, and slow drying on raised beds. The majority of farmers grow classic Kenyan cultivars such as SL-28 and SL-34, with increasing adoption of disease-resistant hybrids like Ruiru 11 and Batian. The cooperative supports members through nurseries that provide subsidized seedlings, and many farmers receive technical assistance in pruning, fertilization, and disease management. Quality control is rigorous, with cherry sorting at intake, fermentation monitoring, and careful drying protocols. The cooperative also invests in environmentally sustainable practices, such as clean water recycling and solar drying innovations.

4. Market Dynamics and Trade Challenges
Othaya FCS is widely recognized for producing coffees of exceptional quality, often characterized by complex citrus acidity, juicy blackcurrant and red fruit notes, and structured sweetness. Its coffees frequently earn top prices at the Nairobi Coffee Exchange and through direct export partnerships with specialty buyers worldwide. The cooperative is a member of Kenya Cooperative Coffee Exporters (KCCE), enabling direct trade and marketing, which improves profit margins for farmers. Despite these strengths, Othaya faces challenges common to the region: climate volatility, declining production from aging trees, and generational shifts away from coffee farming. Nonetheless, its large member base, strong infrastructure, and market credibility continue to offer resilience.

5. Outlook
The future of Othaya FCS looks promising due to its deep-rooted infrastructure, farmer-first philosophy, and commitment to innovation. Efforts are underway to digitize cooperative operations, expand access to agronomic training, and diversify processing methods to include naturals and experimental fermentations. Fairtrade certification and access to development grants have helped fund infrastructure improvements and climate adaptation initiatives. With growing demand for traceable, high-quality coffees and continued global interest in Kenyan origins, Othaya is well-positioned to maintain its status as a leading force in African specialty coffee.