Gichugune Washed Kenya

Meru County is located on the eastern slopes of Mt. Kenya (5,199 mt). Farms situated at elevations between 1,280 and 1,970 meters benefit from rich red volcanic soils and a tropical climate, producing coffees that, like those from nearby Nyeri, are often considered among Kenya’s finest. The region has even earned the nickname “The Champagne Region of Coffee.” However, in the early 21st century, economic challenges caused a period of stagnation in Nyeri’s coffee industry.

Established in the early 1950s, the Gichugune Factory is one of four wet mills operated by the Katheri Farmers Cooperative Society (FCS), which works with approximately 2,200 farmers.

Under the leadership of Gichunge Ikiara, a 7-member management committee oversees high standards of coffee cultivation, processing, and storage. Mr. Ikiara conducts regular training sessions for staff, performs soil pH testing, and ensures the exclusive use of organic fertilizers.

All coffee cherries are carefully handpicked and depulped. The beans are then washed, sorted, and fermented for 12 to 18 hours before being sent to the drying stage. Initially, they are dried on raised beds, followed by an extended 21-day drying process on concrete patios, where the coffee is regularly turned to ensure uniform drying.

In the final stage, the parchment is hulled to remove the remaining layers and prepared for export in 60 kg GrainPro-lined bags to ensure optimal preservation of quality.