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Gicherori

Gicherori

From the slopes of Mount Kenya, rich volcanic soils and high elevation create the environment for distinct coffees: raspberry and jasmine.

£18.25
£18.25
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Volume

Character

We taste raspberry and jasmine.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Slopes of Mount Kenya.

A washed Kenyan lot from the slopes of Mount Kenya, produced by members of the Kibugu Farmers’ Cooperative Society and processed at Gicherori Factory.

Rich volcanic soils, high rainfall and the SL28 and SL34 varieties provide favourable conditions for coffee production in Embu County. The cooperative also works to protect indigenous trees and local waterways, treating wastewater before it is returned to the environment.

In the cup, you can expect a structured cup with berry acidity and jasmine.

The Producer

Gicherori AA is produced by members of the Kibugu Farmers’ Cooperative Society in Embu County, on the slopes of Mount Kenya. Rich volcanic soils, high rainfall and a predominance of SL28 and SL34 varieties provide favourable conditions for coffee production in the area.

The factory has been operating since 1994 and currently works with more than 1,000 members. Alongside coffee production, the cooperative places importance on protecting indigenous trees and local waterways, with wastewater treated before being returned to the environment.

Freshly picked cherries are delivered to Gicherori Factory, where they are depulped and fermented for around 24 hours before being washed with clean water. The coffee is then dried on raised beds until it reaches the desired moisture content, before being graded and sorted at the Central Kenya Coffee Mill in Nyeri.

  • Production Data

    Produced by Local Smallholders
    Region - Embu
    Grown at 1700 masl
    Varietal - SL28, SL34
    Harvest - January 2026
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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