Kenya Gichathaini AA

red currant blood orange raspberry

Kenyan coffees are known for their sweet citric acidity and mellow caramelized sugar flavors, and this coffee fits right in. We taste red currant both in acidity and sweetness coupled with blood orange and raspberry sweetness. Great as a filter or as an espresso.

Size 10oz 2lbs 5lbs

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About This Coffee

Sourced from: Nyeri, Kenya

Elevation grown: 1600-1900 Meters

Producers: Gikanda Farmers Cooperative Society

Varietals: Gichathaini, Nyeri, Kenya

Harvested: 2025

Process: Washed

Most of Kenya's coffee is produced by smallholders delivering to factories (central processing units) who predominantly produce Washed coffees. Estates are also best-known for their Washed lots. The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.

Nyeri, Kenya

The Gichathaini factory is one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S.), which is in the Mathira West district of Nyeri.
The factory itself is owned by the farmers who deliver their cherries here: There are about 1,045 registered members and 770 active members who utilize the mill, and subsequently, are able to make elective decisions regarding factory representation and management. The factory is located about 6 kilometers from Karatina town and the conditions in the area are typically ideal for coffee: abundant rainfall,
reliable average temperatures, fertile soil, and fresh water from the Ragati river.

See the farm on map