In 2000, Gathaithi farmers split from Giant Tetu Coffee Farmers Society to be a stand alone  and now it has a membership of 1500 active smallholder farmers. One smallholder farmer owns approx. 400 coffee bushes, which grow under the shade of Macadamia trees.

Processing at Gathaithi wet mill follows a very strict quality-driven method. After the red ripe cherries are delivered to the processing area, a meticulous sorting process follows, in order to ensure exceptional cup quality. Once pulped, the cherries are delivered to the fermentation tanks where they will ferment for about 16-20 hours, depending on the ambient temperature at that time. The coffee is then fully washed in gradient water channels, to remove traces of all mucilage. The parchment will then be distributed on the raised drying sunbeds, where it will dry slowly over the course of around 12-20 days. The parchment is covered during the hottest time using shade nets. The dried parchment is then transported to Umoja Specialty Coffee Millers, located at Kenbelt Industrial Park in Nairobi county, where it is milled and graded.