KEN-003 | Kenya AB Gicherori
AB Gicherori
Kenya
Style:
Washed
Varietal:
SL-28, SL-34, Ruiru 11, Batian
AB Gicherori #109
The AB Gicherori #109 is a striking expression of Kenya’s highland terroir — a coffee defined by precision, complexity, and a perfect balance of structure and sweetness. Produced at the Gicherori Factory in Embu County, this lot is processed under the Kibugu Farmers Cooperative Society, which unites over 1,200 smallholder members. Gicherori has long been known for consistency, but this particular harvest stands out as exceptional, a classic Kenyan cup with a modern twist.
In the cup, expect rhubarb brightness, currant sweetness, lavender and hibiscus florals, wrapped in a juicy mouthfeel and a crisp, herbal finish. It’s a vibrant and layered profile that showcases why Embu has emerged as one of Kenya’s most exciting coffee regions.
The Farm
Situated at 1,700 meters above sea level on the fertile slopes of Mount Kenya, the Gicherori Factory benefits from rich volcanic soils, cool nights, and reliable rainfall — ideal conditions for slow cherry ripening and exceptional cup clarity.
Farmers deliver handpicked ripe cherries to the factory, where the coffee is sorted, dry-fermented, washed, and sun-dried on raised beds in the traditional Kenyan method. The factory’s manager, John Mbogo, oversees a meticulous process that emphasizes both quality and transparency. The Kibugu Cooperative fosters sustainable livelihoods by paying premium prices and reinvesting in agricultural education, ensuring that coffee remains a cornerstone of community identity in Embu.
The Varieties
SL28 & SL34
The backbone of this lot, SL28 and SL34, represents the golden era of Kenyan coffee breeding — varieties developed by Scott Agricultural Laboratories for their exceptional cup quality and adaptability to Kenya’s high-altitude climate. Known for their vibrant acidity, rich sweetness, and deep fruit tones, they yield coffees that are at once juicy, aromatic, and precise. In the Gicherori terroir, these varieties express themselves through notes of citrus, red berries, and florals, producing a cup that is elegant yet full of character. Their continued cultivation reflects a national dedication to preserving Kenya’s coffee identity.
Batian & Ruiru 11
Blended alongside the heritage SL cultivars are Batian and Ruiru 11, two modern Kenyan hybrids created to withstand coffee berry disease and leaf rust without compromising quality. Ruiru 11, developed in the 1980s, offers resilience and high yields, while Batian, introduced later, was bred from traditional Bourbon and SL lines, preserving the hallmark acidity and complexity of classic Kenyan profiles. Together, they bring balance, body, and consistency to the cup — ensuring that the Gicherori lot combines both the expressive elegance of tradition and the sustainable strength of innovation.
Our Vision
At Parcel, our commitment is to honor these roots by providing every coffee lover with an authentic experience — one that embraces history, terroir, and innovation. By partnering with forward-thinking cooperatives like Kibugu Farmers Society, we aim to showcase not just Kenya’s exceptional flavor potential, but the collective effort and heritage that make it possible.
Every sip of Gicherori #109 is a journey — from the volcanic soils of Embu to your cup — celebrating the people, the science, and the spirit behind this timeless origin.