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Gichathaini Ab

We find flavours of delicate fruit punch, orange

Body     Acidity

Roasted omni for filter and espresso

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.

Processing at Gichathaini

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.

AB: Coffee grading in Kenya

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).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


1045 Small Holders




Nyeri County, Mathira West District


1600-1900m above sea level


SL 28, SL34, and Ruiru 11 and Batian




November 2019





Tasting notes

Delicate fruit punch, orange

Roast style


Map showing location of Kenya Gichathaini Ab


SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

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.

The Nyeri region of Kenya

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)

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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