BACKGROUND AND LOCATION
Ichamara was started in 1986 under Mukurweini farmers’ cooperative society which later split
to form New Gikaru FCS. It is located in Thiha Sub-location,Muhitu location,Mukurweini
sub-county in Nyeri County. This factory is affiliated to New Gikura with a total of 489 active
members.
SOILS AND CLIMATE
The Coffee Factory is dressed with red-volcanic soil that infuses it with all the mineral and
organic goodness necessary for optimum production. It experiences an annual rainfall of 1150
mm at 1,600m above sea level. In addition it enjoys cool temperatures of 13-26°C.

PROCESSING
Farmers selectively handpick the ripest, red cherries, which are then delivered to the wet mill
on the same day. Cherries are hand sorted prior to pulping, with damaged and under ripe
cherries being separated out from the red, ripe lots. A 4-disc Agaarde pulping machine removes
the skin and pulp.
The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are
washed and again graded by density in washing channels and are then soaked under clean
water for 16-18 hours and then spread out on the raised drying tables.
Time on the drying tables depends on climate, ambient temperature and total production
volume undergoing processing.
Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of the
parchment takes place throughout the drying process.