Wanoja Coffee was birthed in 2012 by Hajah Eti and her sons. Starting with 1,5 ha (now 9 ha) of land and mixed varietal coffees. Soon enough, they grow to realize that the soil is not soil, but sand. Making it difficult to hold water and nutrition for the coffee trees. Because of this unfortunate disadvantage, they thought of a standardised solution to get the best possible results:

1. Only the ripest cherries from the tree are picked
2. Refinement of their SOP to consistency in order to move forward in other coffee processes
3. Extensive pruning in a systematic manner when using fertiliser
4. Improved construction of drying beds

The natural process was modified by anaerobic fermentation to boost the fruitiness. Fermentation was done in 3 days in a vacuum sealed food grade plastic bag to minimize the oxygen content to produce more lactic acid bacteria, this produce smoother texture and juicier body.