PB Thirikwa Kenya

Thirikwa is one of the few Farmers’ Cooperative Societies operating only one factory, which is called Gakuyu-ini.

Because of the high quality standards implemented at both the farms and the factory, the cooperative has been able to produce excellent quality and pay high prices to its members. This station opened in 1997 and the factory manager has been working there for approximately 20 years. During the peak season, around 3,700 farmers deliver their cherries to this Gakuyu-ini, which sits at 1572 masl.

Harvest

The farmers cultivate SL 28, SL 34, Batian, and Ruiru 11 varieties on clay loam soil. Flowering takes place from February to April, with coffee harvesting occurring from September to December. The area receives an average annual rainfall of 1400mm, with temperatures averaging 20.5 °C.

Processing

The farmers start delivering at around 11 am and the pulper is activated at around 3 pm. The cherries are hand sorted and floated before being pulped.

The parchment is then fermented overnight, before being washed and graded into P1, P2, P3, P lights, and pods. The P1 and P2 are then soaked for around 16 hours, while the other grades are moved directly to the drying tables. After that, the parchment is dried on the drying tables for 8-14 days.