Kenya - Gikirima

Floral / Milk Chocolate

The Gikirima coffee factory is run by a manager who oversees all factory operations. Along with other staff members, he performs tasks such as weighing coffee, selecting and sorting beans, paying producers, and handling farmer complaints.

The Gikirima factory is affiliated with the Kibugu Farmers' Cooperative, alongside the Kathakwa, Ndunduri, Ngerwe, and Gicherori factories. It is located in one of Kenya's major coffee-producing regions, Embu County. The Gikirima factory currently has 1,100 active members, each owning an average of one hectare of land for coffee cultivation, as well as tea, macadamia, beans, bananas, maize, and eucalyptus used as shade trees.

The Gikirima factory is located in the Manyata division of Embu district, near Gicherori town and 14 km from Embu town. Gikirima is situated on the slopes of Mount Kenya, in the renowned coffee region of central Kenya. It benefits from ideal conditions for coffee cultivation.

Climate

The region experiences two rainy seasons: the long rainy season from March to May, and the short rainy season from October to December.

The area has deep, fertile, well-drained red volcanic soil, located at an altitude of 1,800 meters above sea level, with approximately 1,900 mm of annual rainfall. On average, the Gikirima factory receives 1,900 mm of rain per year.

The production cycle follows the main harvest from October to December and the secondary harvest from April to June.

Processing

After harvesting, small-scale producers bring ripe coffee cherries to the factory, where they undergo a process of skin and pulp removal, known as the wet processing method.

Currently, the factory uses a disc pulper to separate the skin and pulp from the inner parchment layer that protects the green coffee bean.

After pulping, the coffee ferments overnight to break down sugars. It is then carefully washed, soaked, and spread on raised drying tables.

The drying time on the tables depends on the climate, ambient temperature, and the total volume of production being processed.

Drying can take between 7 and 15 days in total.

During the drying phase, the coffee is frequently turned and sorted.

Wastewater is managed through infiltration pits. The water used to process coffee cherries remains in these pits for a period to ensure that the nutrient-rich water produced during pulping is not discharged into the nearby water source without adequate treatment.

This additional step reduces the risk of pollution and recirculation of contaminated water.

Currently, Gikirima has five pits dedicated to this process.

The cooperative applies strict quality control measures and has a field committee responsible for all coffee production-related activities.

The field committee organizes visiting days to farmers. During these visits, practices regarding intercropping, weeding, pruning, spraying, fertilizer application, mulching, and technical advice are reviewed.

Committee members also assist with seed selection. They also dedicate time to motivating farmers who have abandoned their coffee cultivation to continue their activity.