The Thiririka Farmers Cooperative Society has provided us with a special peaberry coffee lot, sourced from numerous small-scale farmers in the vicinity of their washing station. This cooperative operates three factories: Githembe, Kiganjo, and Ndundu. At Githembe, they pulp and wash the coffee beans before transporting them to Kiganjo for the drying process. Githembe is home to approximately 1500 active farmers who cultivate SL28, SL34 and Batian coffee varieties in clay loam soil.
Peaberry beans are characterized by their small size and dense texture, imparting a higher acidity to the coffee, distinguishing it from the general flavor profile found in the region. Kenyan peaberry lots are unique and typically in high demand, despite their limited availability. Consistency in processing techniques is maintained across all three factories. Cherries undergo sorting before pulping, after which, dry fermentation period of 12-14 hours occurs. This is followed by washing and grading in channels. Subsequently, the coffee undergoes the drying phase on raised beds, typically taking 12-20 days depending on weather and rainfall.