Kenya - Embu - Gicherori AA (Espresso)

Tastes Like:  Jammy currant, cooked peach, and burnt sugar with mild caramel flavours. Complex acidity and fruit-like sweetness.

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. Embu is located in the foothills of Mount Kenya just northeast of Nairobi. The area is high in elevation, experiences two rainy seasons, and has rich soil serviced by six rivers. 80% of households work in agriculture.

Most of Kenya's coffee is produced by smallholders delivering to factories (central processing units) who predominantly produce Washed coffees. Estates are also best-known for their Washed lots. The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.

County:  Embu

Factory: Gicherori

Elevation: 1,550masl

Variety: Batian, SL-28, SL-34, Ruiru 11

Processing Method: Washed