THE CONTAMINATING EFFECTS OF COFFEE PROCESSING HONEY WATER, CASE OF OTHAYA COFFEE SOCIETY, NYERI COUNTY, KENYA

Abstract

Kenya's economic growth heavily relies on agriculture, with coffee production being a key subsector. Coffee processing consumes significant surface water, generating coffee honey water as a by-product, which contaminates downstream water sources and affects local communities. This study aimed to assess the contaminating effects of coffee honey water on surface waters, determine contaminant levels, evaluate pollutant impacts, and analyze socio-economic effects on the population. A mixed research design was employed; involving four experimental blocks with three treatments per block, utilizing a total squares randomized design with four replicates to minimize variability. Twelve surface water samples were collected from upstream, interception, and downstream points, along with four untreated coffee honey water samples from lagoons. The physicochemical properties of these 16 samples were analyzed. Additionally, descriptive statistics from closed and open-ended questionnaires involving 79 respondents from the Othaya Coffee Society Management and 30 local households were analyzed. Findings indicated negative impacts on local communities due to water pollution from coffee processing, with high acidity, organic matter, nutrients, and suspended solids degrading water quality. The study concluded that effluents from wet coffee processing did not meet WHO standards for treated effluent discharge. Recommendations included ensuring treatment of coffee effluents before discharge, implementing proper wastewater treatment facilities in coffee industries, and enforcing regulations by authorities like NEMA. Further research is recommended to explore the effects of coffee pulp on water contamination and the impact of city planning policies on wastewater management in industrial areas such as Othaya town.