Story
Gikirima AB, a renowned coffee brand, originates from the Gikirima Factory, a washing station operated by the Kibugu Farmers Cooperative Society in Embu County. Over 1,050 smallholders, each tending to modest coffee gardens under one hectare, deliver their ripe cherries to the factory. These farmers cultivate a diverse range of Kenya’s most iconic varieties, including SL28, SL34, and the more recent Ruiru 11. Each variety contributes to the coffees’ clarity, vibrancy, and structure, defining the region’s coffee heritage.
SL28 and SL34, introduced in the mid-20th century by Scott Agricultural Laboratories, are cherished for their deep root systems and resilience to drought. They produce exceptional cup quality even in challenging growing conditions. Ruiru 11, a newer variety, offers strong disease resistance and earlier yields, helping smallholders maintain both quality and stability.
Harvesting for Gikirima is meticulous. Smallholders handpick only fully ripe cherries before delivering them to the factory. At intake, the Cherry Clerk performs careful visual sorting and flotation to ensure only the densest and highest quality fruit is accepted. The coffee undergoes pulping and fermentation for approximately 24 hours before being washed in clean water. Drying takes place on raised beds for about seven days, during which workers frequently turn the parchment and protect it from the hottest hours of the day and at night to maintain a slow and even drying process.
Coffee cultivation in Kenya, which began later than in neighboring countries, quickly gained recognition for its precision and excellence in processing. Today, over 600,000 smallholders supply the majority of the country’s coffee, and factories like Gikirima continue to uphold Kenya’s legacy of meticulous production and remarkable flavor.
Kenya Gikirima AB
Kenya Gikirima AB
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Characteristics
Light
Rounded
Gently Spiced
Blackcurrant, Cola, Baking Spice
Gikirima Factory
Kibugu Farmers Cooperative
1,800 - 1,900 MASL
Ruiru 11 + SL 28 + SL 34
Washed
Embu Region
Story
Gikirima AB, a renowned coffee brand, originates from the Gikirima Factory, a washing station operated by the Kibugu Farmers Cooperative Society in Embu County. Over 1,050 smallholders, each tending to modest coffee gardens under one hectare, deliver their ripe cherries to the factory. These farmers cultivate a diverse range of Kenya’s most iconic varieties, including SL28, SL34, and the more recent Ruiru 11. Each variety contributes to the coffees’ clarity, vibrancy, and structure, defining the region’s coffee heritage.
SL28 and SL34, introduced in the mid-20th century by Scott Agricultural Laboratories, are cherished for their deep root systems and resilience to drought. They produce exceptional cup quality even in challenging growing conditions. Ruiru 11, a newer variety, offers strong disease resistance and earlier yields, helping smallholders maintain both quality and stability.
Harvesting for Gikirima is meticulous. Smallholders handpick only fully ripe cherries before delivering them to the factory. At intake, the Cherry Clerk performs careful visual sorting and flotation to ensure only the densest and highest quality fruit is accepted. The coffee undergoes pulping and fermentation for approximately 24 hours before being washed in clean water. Drying takes place on raised beds for about seven days, during which workers frequently turn the parchment and protect it from the hottest hours of the day and at night to maintain a slow and even drying process.
Coffee cultivation in Kenya, which began later than in neighboring countries, quickly gained recognition for its precision and excellence in processing. Today, over 600,000 smallholders supply the majority of the country’s coffee, and factories like Gikirima continue to uphold Kenya’s legacy of meticulous production and remarkable flavor.
