Description
Gikirima Coffee Factory: Coordination and Cultivation in Kenya's Coffee Region.
The Gikirima coffee factory, under the direction of a supervisor, is responsible for coordinating and overseeing all operations at its facilities. In collaboration with the rest of the team, they perform various tasks, such as weighing, selecting, and grading the coffee, as well as paying farmers and addressing their complaints.
Gikirima is one of the associated factories of the Kibugu Farmers' Cooperative Society, along with the Kathakwa, Ndunduri, Ngerwe, and Gicherori factories. Located in Embu County, one of Kenya's main coffee-growing regions, Gikirima currently has 1,100 active members.
Each of them has an average of one hectare of land for growing coffee, as well as other crops such as tea, macadamia nuts, beans, bananas, corn, and eucalyptus, which serve as shade trees.
The Gikirima factory is strategically located in the Manyata division of Embu District, in close proximity to the town of Gicherori and just 14 km from the center of Embu. Surrounded by the majestic slopes of Mount Kenya, this factory is located in a region renowned and respected for its excellence in coffee production in the heart of Kenya. Gikirima benefits greatly from the ideal conditions conducive to coffee cultivation. This contributes to the high-quality harvest.
Gikirima: Quality Coffee in a Perfect Setting.
The area where the Gikirima factory is located experiences two distinct rainy seasons throughout the year. The first is the long season, which runs from March to May, and the second is the short season, which extends from October to December. These climatic conditions provide a favorable environment for coffee cultivation in the region.
The soil in this area is of volcanic origin and is characterized by being reddish, deep, well-drained, and highly fertile. With an altitude of 1,800 meters above sea level and an annual average of 1,900 mm of rainfall, the Gikirima factory benefits from these favorable conditions for the growth and development of coffee. In fact, on average, the factory receives the same amount of rain each year.
The coffee production cycle in Gikirima follows the calendar of the two main harvests. The main harvest takes place from October to December, while the secondary harvest takes place from April to June. These dates mark crucial moments in the production cycle, during which the high-quality coffee grown in the region is harvested.
Careful Process and Commitment to Coffee Quality.
After harvesting, small farmers deliver the ripe cherries to the Gikirima factory. There, they undergo a meticulous pulping process, known as the wet processing method. Currently, the factory uses a disc pulper to separate the skin and pulp from the inner parchment layer that protects the green coffee beans.
Once pulped, the coffee is fermented overnight to break down the sugars. It is then carefully cleaned, soaked, and spread on elevated drying tables. Drying time varies depending on weather conditions, ambient temperature, and the total production volume being processed. The drying process can generally take between 7 and 15 days.
The coffee is carefully selected and graded to ensure uniformity. Wastewater treatment is carried out using soaking wells to recycle the water and ensure minimal environmental impact. We strive to prevent nutrients from the hulling from contaminating nearby water sources, thus protecting the ecosystem.
The cooperative prioritizes strict quality control. A committee oversees all coffee production activities, offering support and advice to farmers. Sustainable agricultural practices are also promoted, and farmers are encouraged to persevere in coffee cultivation to preserve this valuable plant.