Sticky Fingers

Coffee Info

Sticky Fingers is a juicy, high-grown Kenyan that hits with notes of blackberry iced tea and gooseberry jam. It’s bright, sweet, and full of that classic SL28/SL34 character — layered acidity, rich fruit, and a clean, refreshing finish.

Grown by smallholders in the Kibugu region of Embu and processed at the Gicherori Factory, this washed lot is all about clarity and vibrancy. A great pick if you’re after a lively, fruit-forward cup.

Farm Info

The Gicherori Factory, established in 1994, is part of the Kibugu Farmers Cooperative Society (FCS), which also includes Kathakwa, Ndunduri, Gikirima, and Ngerwe factories. Kibugu FCS supports numerous smallholders across the region, with a democratically elected board and a dedicated on-site management team. During peak harvest, they expand to over 50 workers to ensure each cherry is processed at its best.

The farmers contributing to this lot typically cultivate SL28 and SL34 varieties at high altitudes — ideal conditions for slow cherry development and complex cup profiles. Their work, alongside the FCS’s tight processing protocols, ensures a consistent and high-quality output season after season.

Process Info

Cherry is selectively hand-picked in the morning and delivered the same day to the wet mill. After sorting for ripeness, the cherries are pulped using clean river water and fermented overnight to break down mucilage. Once fermentation is complete, the coffee is washed and carefully separated by density in long tiled channels — denser beans move slowly and are collected for top-quality lots.

The parchment coffee is then sun-dried on raised beds with constant monitoring. Covering during rain and harsh sun, regular turning, and moisture checks ensure even drying. Once it hits the target moisture content of 10–12%, it’s bagged and moved to the dry mill.

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes