Based in Nyeri County, Kamoini Wetmill is the one of the few washing stations operated by the Othaya Cooperative Society. Kamoini worked with 551 local farmers who cultivate small farms, typically small plots of land around their homes. Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare Range and the Western slopes of Mt. Kenya. The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffee characterised by high acidity, full body and ripe fruit flavours. Due to the cool temperatures at altitude, coffees from Nyeri tend to develop and mature slowly producing very dense, hard beans high in acidity and complexity.

This coffee is wet processed. Fully ripe cherries are pulped, fermented for 12-48 hours, washed, and dried slowly for up to 3 weeks on raised African beds until the moisture content is reduced to 10-12%. The coffee is then processed at Othaya dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. ‘AA’ refers to the grade of coffee, specifically larger, more sought after beans that are too large to pass through Grade 16 sieve. The term is used to grade due to the general correlation between bean size and flavour.