ab gikirima - kenya - washed

Ayae Maki Fredheim is originally from Japan. She moved to Norway with her husband in 2013. That is when she discovered her love for coffee and her passion for roasting started blossoming. Aya started as a barista at a café in Oslo in 2014, began roasting in 2018, and became the head roaster in 2019. She remained in that role until 2023 when her son was born. Motherhood has a certain way about empowering women to follow their dreams. Aya started her own roastery, and after months of planning, she officially launched Hibi Kaffe in November 2024.

Hibi means daily in Japanese—better coffee for your everyday moments. Basically. Aya says: "Starting this journey has been amazing, and I’m so excited to share it with others!" Equally amazing is the way that our paths crossed and that was a pure coincidence triggered by our common interest in sourdough baking, and Aya and Leif's hevet.no collection of proofing baskets.

This is a washed Kenyan coffee with citrus freshness, sweetness, and a mouthfeel like apricot. You can enjoy its bright acidity and clean finish. It is perfect for spring!

harvest: Gikirima Factory is one of five wet mills operated by the Kibugu Cooperative Society in Embu, Central Kenya. Around 1,000 smallholder farmers from the surrounding area deliver ripe coffee cherries to the factory, where the coffee is carefully processed using Kenya’s traditional washed method.

Most farmers in this area manage small farms and grow coffee alongside other crops such as maize, beans, passionfruit, and sometimes tea. The cooperative supports its members with agronomic advice and input support, helping improve both productivity and coffee quality.

origin: Embu - Central Kenya

varietal: mainly SL34, with SL28, K7, and Ruiru 11

altitude: 1700 masl

The area is known for fertile red volcanic soil and excellent growing conditions, which contribute to the clarity, structure, and vibrancy often associated with Kenyan coffees.

processing: washed - At Gikirima Factory, farmers hand-sort cherries before delivery to remove underripe and overripe fruit. After pulping, the coffee is dry fermented for 18 to 36 hours, washed in grading channels, and sometimes soaked in clean water before being dried on raised beds for 12 to 20 days. This careful processing approach is typical of high-quality Kenyan washed coffees and helps highlight the coffee’s clean cup profile and layered acidity.