Thikagiki Thithi comes from the Thithi factory, part of the Thikagiki Farmers Cooperative Society in Murang’a County, Kenya. Most coffee here is grown by smallholder farmers on 1–2 hectare plots, often alongside other crops. These farmers deliver their cherries to local wet mills like Thithi, where careful sorting ensures only the ripest, healthiest cherries move forward.
At the Thithi factory, cherries undergo traditional fully washed processing. After pulping, the coffee is dry fermented for 18–24 hours in concrete tanks, with periodic washing to maintain consistency. Once fermentation is complete, the beans are soaked, washed again, and dried – first on hessian mats, then on raised tables layered with jute cloth or shade net. Drying takes 12–20 days depending on the weather, allowing the beans to develop clarity, sweetness, and balance.
This cooperative system supports farmers through fair compensation and lot separation, giving them access to premium pricing. Each cup of Thikagiki Thithi reflects the care, expertise, and dedication of the smallholders and mill staff. It’s a reminder of the close connection between farmers, mill, and roaster – a relationship built on trust, care, and a shared passion for extraordinary coffee.
