Located 160 kilometers north of Nairobi, the Gathaithi factory is nestled between the majestic Mt. Kenya and the Aberdare ranges, offering an advantageous position for green coffee production. The region's nutrient-rich, red-volcanic soils play a pivotal role in optimising annual production.

In the 1990s, Kenya's coffee sector saw the dissolution of large umbrella organisations, to which Gathaithi was formerly affiliated. Tetu, (one of the large umbrella organisations) once boasted 28 factories with 18,000 members, contrasts with Gathaithi FCS today, housing around 1,500 members. This breakup resulted from members' belief that top-level decisions didn't benefit the broader membership, whether due to deliberate actions or administrative and financial mismanagement. Additionally, trade liberalisation in 2006 allowed direct sales to buyers, aiming for fairer crop returns. These changes have generally improved returns for farmers and cooperatives.

The Kenyan coffee processing involves several steps: sorting, depulping, fermentation in tiled tanks, washing, and soaking. Afterward, the coffee is sorted and taken to raised beds to dry, reaching the desired moisture content before conditioning and milling.

Once the coffee is processed, dried, and milled, it undergoes sorting based on specific characteristics such as size and density. This sorting ensures uniformity in the coffee's cup profile. Coffees are then auctioned based on their grade, which is determined by size and density.

Kenyan coffee grades:

• AA (screen size 17 & 18): The largest and most celebrated grade, often commanding the highest prices.
• AB (screen size 15 & 16): Represents about 30% of Kenya's production, sometimes rivalling AA in cup quality.
• PB (Peaberry): About 10% of Kenya's production, featuring unique fermentation tasting notes with a winey, syrupy, and mouth-coating profile due to the formation of single round beans instead of two halves.