The Thiririka Farmers Cooperative Society (FCS) has three factories: Githembe, Kiganjo and Ndundu. At Githembe the coffee is only pulped and washed, and then transported to Kiganjo for drying. Githembe has around 1500 active farmers, growing SL 28, SL 34, and Batian. The soil is clay loam. Harvest is October to December and shipping from March to April. Annual production is 4100 bags (60 kg).
The processing techniques are consistent in all three factories. The cherries are sorted before being pulped. After pulping and being fermented for 12-14 hours, the parchment is separated into P1, P2, P3, P lights and pods. The P1 is left in the soaking tank being taken for drying. The drying takes between 7-14 days.
This Kenyan coffee has an exceptional aromatics & classic flavour profile. Intense fruity notes of strawberry, cherries, and pomelo, with hints of jasmine qualities on the finish. A coffee that will put a smile on your face in the first sip.