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KENYA - THIRIKA

Regular price
$27.00
Regular price
Sale price
$27.00

The combination of acidic soil, sunlight and rainfall makes Kenya a perfect spot for coffee production. Grown at 1600 - 1800 masl in Kiambu County by The Thirika Farmer Cooperative Society, this year’s lot offers what you can expect from a Kenyan coffee with a combination of tea-like, fruity, stone fruit, cinnamon and vanilla aroma.

KENYA - THIRIKA
KENYA - THIRIKA
KENYA - THIRIKA
  • TYPE

    SINGLE ORIGIN

  • COUNTRY

    KENYA

  • REGION

    KIAMBU

  • PROCESSING STATION

    GITHEMBE

  • VARIETIES

    SL 28, SL 34, BATIAN

  • PROCESS

    FULLY WASHED

  • ALTITUDE

    1,600 - 1,800 MASL

  • CUP NOTES

    TEALIKE, FRUITY, STONE FRUIT, CINNAMON, VANILLA

20% OFF ON FIRST BOXX SUBSCRIPTION

More about Kenya-Thirika

The combination of acidic soil, sunlight and rainfall makes Kenya a perfect spot for coffee production and it is one of our favorite origins to work with. 

In Kenya, around 70% of coffee production activity is run by a cooperative system that harnesses production, processing, milling and marketing. Mount Kenya, Aberdare Range, Kisii, Nyanza, Bungoma, Nakuru and Kericho are some of the major coffee-growing highlands in Kenya.

Kenya Thirika Githembe originates from Kiambu, a county located in south-central Kenya. The second most-populated town after Nairobi, Kiambu lies in the east of The Great Rift Valley at the foothills of The Aberdare Range. Here, highlands range from a MASL of 1,600 to 2,550. Rich soils and dependable rainfall make the area highly conducive for coffee production. 

Coffee is grown at 1,600 - 1,800 masl in clay loam soil. It’s produced by The Thirika Farmer Cooperative Society that has around 400 active farmers producing roughly 440 bags every year.

The Thirika Farmer Cooperative Society (FCS) is comprised of three factories: Githembe, Kiganjo, and Ndundu. The FCS is run by CEO Joyce Kariri. Githembe Factory built in 1969 also benefits from women’s leadership under the management of Joyce Wanjiku.

Processing techniques are consistent across all 3 factories of Thirika Farmer Cooperative Society. However, for security reasons, coffee is pulped and washed at Githembe only. Following the initial phase, the parchment is brought to Kiganjo for drying. 

Here, the cherries of Kenya Thirika Githembe are sorted to ready for pulping. Then, the parchment is floated and fermented for 12-14 hours, floated again, and then separated into several grades:  P1, P2, P3, P lights and pods. The P1 is left in the soaking tank before being left to dry. Parchment is dried between seven and fourteen days.