Kangocho Factory (a term used for Central Washing Stations in Kenya) has been part of Kenya's coffee landscape since it was established in 1985. The name Kangocho comes from the Kikuyu language, meaning “a place of corners,” reflecting local culture and geography. Kangocho Factory was initially owned and operated by the Mathira Farmers Cooperative Society. In 1996, Kangocho separated from the Society along with two other factories (Gichathaini and Ndaroini) to form the Gikanda Farmers' Cooperative Society.

The average farmer contributing to Kangocho Factory manages about 300 coffee trees. Harvesting is done through selective picking to ensure only ripe cherries are processed, and cherries are then sorted and pulped on the same day to maintain quality. Fermentation occurs overnight in cement tanks, lasting approximately 12 to 16 hours, depending on the ambient temperature, followed by washing and grading using clean water from the Gatomboya stream. For the main grades, an extra soaking step is added to improve quality. The coffee is then dried on raised beds and raked regularly to ensure even drying over 10-14 days (sometimes longer).