Gicherori Factory is part of the Kibugu Farmer’s Cooperative Society. It was started in 1994 and current membership stands at about 1,200. Embu county, where this coffee is grown and harvested, gets it’s elevation from the foothills of Mount Kenya – these steep hills & ample mountain runoff create the perfect perimeters for this mill’s washing & processing. Extra sugar development during roasting gives this coffee a smooth creme brulee-like sweetness, balancing what is an inherently bright, tropical cup.
The Kenyan 72 hour washing process in detail: as coffee cherry is harvested it is brought to the factory and then weighed. Smallholder farmers collect their earnings at that time. Coffee cherry is then sent through a disk depulper removing most of the fruit, fermented for 24-hours, washed & left to ferment again for roughly 24 more hours without water. After this the coffee is placed back in a water bath for a final 12-18 hours. Then comes drying the coffee seeds: the time in which parchment coffee dries heavily depends on the climate, ambient temperature, and volume being processed which could take up to 15 days and as little as one week. Once dried the coffee is bagged and stored until it finds it's container vessel leaving Mombasa.