Kenya – Gikirima

In addition to the unbeatable and natural cultivation techniques, our organic coffee is roasted in a traditional way, controlling the temperature to preserve the properties and aromas.

Coffee with enzymatic caramel fragrance, chocolate base and notes of milk chocolate, caramel, honey, red fruits and tomato; it is a full, round, sweet, full-bodied coffee with high acidity.

The Gikirima factory is located in the Manyata division of Embu district, near the town of Gicherori and 14 km from the center of Embu. Gikirima is situated on the slopes of Mount Kenya, in the respected coffee growing area of central Kenya. It benefits greatly from perfect conditions for coffee growing.

The area has deep, well-drained, fertile, red volcanic soil at an altitude of 1,800 meters above sea level, with an average annual rainfall of 1900 mm.

After harvesting, small farmers take the ripe cherries to the factory, where they undergo a process of removing the skin and pulp, known as the wet processing or washing method. After pulping, the coffee is fermented overnight to break down the sugars, the coffee is carefully cleaned, soaked and spread out on elevated drying tables.

The time spent on the drying tables depends on the climate, ambient temperature and the total volume of production being processed, and can last between 7 and 15 days in total.