Gichathaini Ab
Gichathaini is one of three factories (or washing stations) that together form the Gikanda Farmers’ cooperative society.
The factory itself is owned by the coffee farmers who deliver cherries to the station. There are currently 897 members, with 770 of them active and selling coffees through the factory.
One elected factory representative sit on the Gikanda FCS management committee and are involved in making major decisions for the factory and for the Gikanda society as a whole.
The washing station itself is located on the Eastern side of Mt. Kenya national park about 6 km from the town of Karatina. The conditions for coffee growing are near perfect: there is abundant rainfall throughout the year, with concentrated wet periods between March-June and October- December. The average daily temperatures range from 15 C to 26 C with considerable cooling taking place at night.
The water used at the station for fermenting and washing the coffee is drawn from the nearby Ragati river using gravity-fed channels and is re-circulated during processing for conservation purposes.
After use it is moved into soak pits away from water sources so that it does not pollute the area.
Timely and selective hand picking is carried out in Gichathaini wet mill. Cherry is delivered to wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping.
Red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.
In Kenyan coffee you’ll often see initials, which are used indicate the size of the beans. AA is the larger of the two, based on a sorting screen sized 7.22mm; with AB made up of the combined beans of A grade (6.8mm) and B grade (6.2mm).
Gikanda Farmers Cooperative Society and the Gichathaini wet mill are certified Fairtrade, UTZ, and Rainforest Alliance certified.
 
Green coffee certifications: Rainforest Alliance and Fairtrade
All the images and information about this coffee and its producers have been kindly shared by the importer, Condesa Co L Ab, 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
Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.
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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