This lot of Gikirima AB comes from the Gikirima Factory, a washing station operated by the Kibugu Farmers Cooperative Society in Embu County. More than 1,050 smallholders deliver their ripe cherries to the factory, each tending modest coffee gardens that are typically under one hectare. These farmers cultivate a mix of Kenya’s most iconic varieties including SL28, SL34 and the more modern Ruiru 11. Each variety contributes to the clarity, vibrancy, and structure that define coffees from this region.
SL28 and SL34 were released in the mid twentieth century by Scott Agricultural Laboratories. They remain beloved for their deep root systems and their ability to thrive without irrigation, producing exceptional cup quality even under challenging growing conditions. Ruiru 11 is a newer variety that offers strong disease resistance and earlier yields, which helps 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 that only the densest and highest quality fruit is accepted. The coffee is then pulped and fermented for approximately 24 hours before being washed in clean water. Drying takes place on raised beds for about seven days, and workers turn the parchment frequently and protect it during the hottest hours of the day and at night to maintain slow and even drying.
Coffee cultivation in Kenya began later than in some neighboring countries, yet the nation quickly became known for precision and excellence in processing. Today, more than 600,000 smallholders supply the majority of the country’s coffee, and factories such as Gikirima continue to uphold Kenya’s legacy of meticulous production and remarkable flavor.
