Ndunduri was built in the early 1970’s and lies 1600 meters above sea level on the expansive slopes of mt Kenya region. There is good management and support from the farmers and staff.

Apart from coffee other crops grown are passion fruits, maize, beans, tea although farmers are strictly monitored by the field committee not to intercrop. The factory has 8 soak pits which are enough for draining waste water, and there is no river nearby which can be polluted, Napier grass and trees are planted nearby to help in purifying the waste water.

After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Waste water is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables.

Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.