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This coffee is sourced from the growing region of Embu in Kenya and was produced by the Gicherori Coffee Factory

Gicherori is from Embu, where we have started finding some high-quality coffee. This is one out of two coffees from Embu this year, from the Kibugu Cooperative which is home to five factories.

Started in 1994, Gicherori Coffee Factory is a part of the Kibugu Farmer’s Cooperative Society. It lies
1550 meters above sea level on the expansive slopes of Mount Kenya region which has deep rich red volcanic soils and two distinct rainy seasons, ideal for coffee production.

Each lot consists of coffees from hundreds of smallholders from the area surrounding the washing station. The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. The waste water is cleaned before being led back into nature.

The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees, there can be a mix of everything. Other common cultivars are K7, Ruiru 11 and now also Batian.

In the cup, expect a clean and bright berry tartness and juciy texture, with an elegant floral aftertaste.

Please enjoy!


This coffee is sourced from the growing region of Embu in Kenya and was produced by the Gicherori Coffee Factory
Gicherori is from Embu, where we have started finding some high-quality coffee. This is one out of two coffees from Embu this year, from the Kibugu Cooperative which is home to five factories.
Started in 1994, Gicherori Coffee Factory is a part of the Kibugu Farmer’s Cooperative Society. It lies
1550 meters above sea level on the expansive slopes of Mount Kenya region which has deep rich red volcanic soils and two distinct rainy seasons, ideal for coffee production.
Each lot consists of coffees from hundreds of smallholders from the area surrounding the washing station. The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. The waste water is cleaned before being led back into nature.
The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees, there can be a mix of everything. Other common cultivars are K7, Ruiru 11 and now also Batian.
In the cup, expect a clean and bright berry tartness and juciy texture, with an elegant floral aftertaste.
Please enjoy!

AA Gicherori