Gathaithi
Gathaithi Factory is operated by more than 1,100 active members. We taste burnt toffee, orange, and cola
Gathaithi Factory is operated by Gathaithi Farmers Cooperative Society, which has more than 1,100 active members, who farm on about 140 hectares of land in the area. The total production for the cooperative is around 102,000 kgs.
Formerly part of the Giant Tetu coffee farmers society, it is located within the Tetu district, Nyeri County. I60 km north of Nairobi, the factory is situated between Mt. Kenya and the Aberdare ranges, putting it in an ideal location for quality coffee production.
From funds set aside from the previous year’s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs and funds for emergency needs. The factory is receiving assistance from a field partner: Coffee Management Services (CMS).
Their long term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming.
 
All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Learn how long and why you should wait in our brewing window recommendations.
Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.
1:3
dose:yield
ratio
To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.
1:16.7
beans:water
ratio
To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.
1:14.3
beans:water
ratio
To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya
Released in 1985, Ruiru 11 is a disease resistant varietal developed in 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.
Central region home to Mount Kenya, an extinct volcano that produces rich, red soil. Most commonly smallholder cooperatives. Coffee trees in this region produce two crops (the main harvest producing the higher quality lots)
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.
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