Gicherori
- Type: filter
- origin: Embu, Kenya
- process: washed
- tasting notes: redcurrant, raspberry, jasmine
- varietal: domestic varietals
- Roast date: 2026-08-31
About the farm
The Gicherori station belongs to the Kibugu Farmers’ Cooperative — established in 1994 and now home to over a thousand smallholders. It sits on the slopes of Mt. Kenya, in the densely populated Manyatta division of Embu County. Volcanic soil and almost 2,000 mm of annual rainfall and the abundance of SL28 and SL34 varieties all lend immense quality to coffee production in this area.
After picking, cherries are delivered to the mill, where they’re depulped, fermented in large tanks for 24 hours, and washed with stored clean water. The coffee is then dried on raised beds — typical for African coffee production — which allow air to circulate freely between the beans. Once it reaches 11–13% moisture, the lot is sent to the Central Kenya Coffee Mill in Nyeri for sorting and grading.
The cooperative also looks after the local environment: wastewater is cleaned before being returned to nature, and the community protects native trees to preserve local bird habitats.
Gicherori works directly with POMA Coffee Research — a Danish research and cultivation company. POMA regularly visits the farms, gathers field observations, and feeds what it learns about varietals, soil nutrition, and climate-resilient practices back into the cooperative’s training programmes. The result is an ongoing feedback loop — season after season, farmers refine their agronomy, and POMA puts its findings to the test where it matters most: in the cup.