Region: Manyatta Division, Embu
Farm: 1,050 smallholder farmer members of Kibugu Farmers Cooperative Society
Variety: SL-28, SL-34, Batian
"Sent as whole bean"
Acidity: Lemon and Lime
Body: Syrupy and Balanced
Aroma: Lemon zest, slight berries and cocoa nibs with molasses
Gicherori factory was opened in 1997 and is operated by the Kibugu Farmers Cooperative Society (F.C.S.). There are around 1,050 smallholder farmer members, who deliver their cherry to the factory the same day it's harvested. It is depulped using a three-disc depulping machine after being sorted and separated. The coffee is fermented overnight, then washed using fresh water, and spread on raised beds to dry for 7–15 days.
The factory and its member farmers receive assistance and training from Coffee Management Services (CMS), which offers farmer education, "Good Agricultural Practices" seminars, and distributes a sustainable-farming handbook.