Kenya

Gachatha

Flavours of blood orange, black current, jammy
Body     Acidity

Best as black espresso/filter

Gachatha Farmers Co-operative Society was formed in 1963, and today has just over a thousand members, almost all active farmers. A typical member farm is 0.4 hectares, with 300 trees.

The factory itself supports 9 permanent staff, with around 25 seasonal workers to help with cherry reception, depulping, and drying.

The area surrounding Gachatha is densely populated, so every effort is made to minimize impact. The factory treats all water in soak pits to ensure no contaminates run into the local waterways, which are a source for drinking water.

The community also places great importance on protecting the indigenous trees that remain in the area, so that the local bird life can be sustained.

We’ve been looking forward to sharing this coffee since Reuben was there back in 2017, and to be supporting a cooperative which shares our values around community and the environment.

What makes up Kenya Gachatha?

Varietals

Batian varietal

Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya

Ruiru 11 varietal

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.


Coffee delivery: coffee in resealable bag and farm information card

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