AA Ichamara #95 Kenya

Established in 1963 by local farmers, Ichamara is today the top-performing wet mill within New Gikaru FCS, which operates four processing mills. The factory has modernised with improved drying systems, including the installation of new drying tables, to enhance quality and consistency. The cooperative counts 1,482 active members, each maintaining on average about 200 coffee trees per farm. Annual production at Ichamara averages 2,209 bags of clean coffee (60 kg).

The cooperative structure enables members to pool resources, achieve stronger market access, and share in the earnings from coffee sales after covering operational costs. By investing in modern processing systems, New Gikaru FCS continues to improve quality while securing the livelihoods of its members.

Harvest & Post-Harvest

The factory’s catchment area benefits from rich volcanic soils, annual rainfall of about 1,150 mm, and mild temperatures ranging from 13–26 °C. Flowering occurs from March to April, followed by harvesting between October and January. Exports are typically shipped between January and May.

Farmers grow a mix of traditional and modern Kenyan coffee varieties, including SL 28, SL 34, Batian, and Ruiru 11. Coffee cherries are handpicked when fully ripe and delivered to Ichamara Factory, where they undergo careful sorting before pulping. The parchment is fermented overnight (12–24 hours), washed, and graded into P1, P2, P3, P lights, and pods. Drying takes place on raised tables for 8–14 days, with constant turning and covering at night to maintain even drying and protect quality.