Producer and Region

This coffee comes from the Gikirima Factory in Embu, Kenya. Gikirima is one of five wet mills under the Kibugu Cooperative Society, a group known for supporting smallholders with training, fair payment, and good processing standards. Around 1000 farmers from the surrounding hills deliver their red cherries here.
The area sits between 1600 and 1750 meters and has rich red volcanic soil, which helps shape the classic clarity and structure that Kenyan coffees are known for.

Cultivation and Processing

Cherries are hand sorted before pulping, then processed using a fully washed method. The pulper separates the coffee by density, and the denser grades go to dry fermentation for 18 to 36 hours. After fermentation, the parchment is washed in clean channels, sometimes soaked overnight, and then dried on raised beds for 12 to 20 days.
The team covers the coffee at midday and at night, adapting to weather and keeping the pace steady. Despite the usual day-to-day variation that comes with smallholder deliveries, Gikirima continues to produce standout lots year after year.

Cup Profile

Expect bright citrus, red fruit, and a clean sweetness. The cup is structured, lively, and layered, with the clarity you look for in a classic Kenyan profile.