IN THE CUP
Kenya Gicherori AB Embu showcases an elegant texture and beautifully layered sweetness. As a filter, it reveals a refined, silky mouthfeel with vibrant notes of raspberry jam, white nectarine and brown sugar, delivering a delicate balance of fruitiness and sweetness. As an espresso, it transforms into a super-rich, jammy cup, bursting with ripe fruit character and the luscious sweetness of white nectarine and brown sugar, creating a decadent yet beautifully balanced experience.
STORY BEHIND THE CUP
Established in 1997, Gicherori Factory is operated by the Kibugu Farmers Cooperative Society, representing around 1,050 smallholder farmers who deliver freshly picked cherries on harvest day. With most Kenyan farmers cultivating small plots, cherries are processed at local factories into daily lots. Coffee Management Services (CMS) supports farmers through education, Good Agricultural Practices seminars and sustainable farming guidance. During harvest, our green coffee buyer cups numerous samples in Kenya, selecting exceptional microlots based on cup quality. These coffees are traceable to the factory level, or individual farms where possible, with selected microlots typically comprising fewer than 100 bags.
BREW GUIDE
Hario V60 2 Cup
Dose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
