Nestled in Kirinyaga, just west of Nyeri, this traditional Kenyan washing station plays a vital role in local coffee production. Numerous smallholding farmers bring their cherry harvest to Ngugu-ini for processing. Many of these farmers rely on subsistence agriculture, cultivating coffee alongside personal gardens that sustain their families. Working in Kenya remains challenging, and recent government regulations and systemic changes have added further complexity.
 
The Nguguini factory, located in Kirinyaga County, operates as part of a larger cooperative. With 1,200 active members, it contributes to a network of nine washing stations that collectively support over 7,200 smallholder farmers. This scale makes it the second-largest cooperative in Kirinyaga County, reinforcing its significance in the region's coffee industry.
 
What does AA mean exactly?

Kenyan coffee is sorted by bean size after milling, based on the idea that bigger beans tend to have richer flavors. The grading system follows guidelines from Kenya’s coffee authorities. Here’s a breakdown of the main categories:
 
AA – The highest grade, made up of large beans that pass through a size 18 screen but get caught by a size 17 screen. These beans stand out visually and often deliver bold flavors.
AB – A mix of A and B beans (sizes 16/17), this is the most common grade and regularly produces great coffee.
PB (Peaberries) – A quirky natural mutation where only one bean forms inside the cherry instead of two. Peaberries are smaller (size 12+), rounder, and known for their bright, punchy flavor.
C, E, TT, T, UG – Other grades that cover smaller beans (C), unusually large ones (E), lighter or broken beans (TT, T), or lower-quality/ungraded coffee (UG).
 
For AA, AB, and PB grades, the size consistency is strictly maintained, allowing only a small percentage (5%) of variation.