A coffee cooperative society is a farmer-owned organisation that brings together smallholder producers to collectively process, market, and sell their coffee. The cooperative manages wet mills, coordinates cherry delivery, and ensures consistent standards across its member farmers.

Membership varies by cooperative. Some societies represent a few hundred farmers, while others may include several thousand members spread across multiple wet mills. Each cooperative profile provides specific membership details.

Traceability is maintained through farmer registration records, documented cherry deliveries, and controlled processing at designated wet mills. Each export lot can be linked back to a specific cooperative, wet mill, harvest period, and processing method.

Farmers deliver freshly harvested coffee cherries to the cooperative-managed wet mills. Deliveries are recorded at intake, and cherries are processed under controlled conditions to preserve lot identity.

Most cooperative members grow traditional Kenyan Arabica varieties such as SL28, SL34, Ruiru 11, and Batian. Variety selection is influenced by altitude, climate, disease resistance, and cup quality performance.

Cooperatives oversee cherry reception standards, processing protocols, drying practices, and record-keeping at wet mills. Many also provide farmer training and agronomic guidance to support quality improvement at farm level.