Gikirima AA - Kenya

IN THE CUP

Cherry / Blackberry / Mandarin

FACTS

Producers: 1050 Small Holders
Coop: Kibugu Cooperative Society
Wet mill: Gikirima Factory
Region: Embu
Altitude: 1800 masl
Varietals: SL 28, SL 34, Ruiru 11

Production process:
De-pulped with and dry fermented, graded in washing channels, soaked in water and, skin dried under shade with parchment hand-sorting before sundried on African beds.

Process:
Cherries are separated and sorted before they go in to production. A 3 disc traditional pulper removes the skin, pulp and coffees are greaded in to 3 grades A, B and C. The coffee is then fermented up to 16 hours. It’s then graded and washed in channels in to two grades based on density before soaked under clean water in tanks for 12 hours.

Drying:
Sundried up to 20 days on African drying beds. Coffees are covered in plastic during midday and at night.

.......

Some extra info on the Coop:

Kibugu Cooperative Society is quite large and owns 5 washing stations in total. The member farmers are given advances for school fees, farm input, and other emergency expenses. There are also annual training programmes including field days for the farmers in collaboration with the ministry of agriculture.

Most coffees are grown under the shade given by trees of Gravellea, Eucalyptus and Macadamia trees. Tea, banana and maize are commonly grown for extra crop.

Enjoy folks!





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