Kenya

Gichugu

2017

Washed process SL28, SL34

Flavour: lime, grapefruit, blackcurrant

Gichugu Coffee Factory lies on the rich volcanic soils near Mt Kenya, at a relatively high 1680 meters above sea level. The factory began in the 1970s.

Coffee is picked by the farmers and brought to the factory from the nearby villages of Kamviu, Gichugu and Manyatta. As well as coffee, some of these farmers also grow crops of bananas, maize, beans, and macadamia.

Once it arrives at the factory, the coffee cherries are processed to remove the skin and pulp – known as the wet processing method.

The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.

Waste water from processing is passed through nappier grass and trees which have been planted nearby to help in purifying the waste water.

The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Together with CMS, we aim to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, bringing premium quality to you, and premium prices to the farmers.

Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year.

Great timing

We’re sharing this coffee at the start of February, which is great timing since Reuben’s there right now, tasting the latest harvests to pick the coffee we’ll be drinking soon. He’ll be doing the same in Ethiopia, then checking out the African Fine Coffee Conference in Addis Ababa.

Straight from the plane to the cupping table. No spitting here

A video posted by Sample Coffee Roasters (@samplecoffee) on Feb 6, 2017 at 7:07am PST

What is SL28?

This coffee is the SL28 varietal, which is quite common to see on farms in Kenya. It’s been present in our past Brew Crew coffees from Kenya, though it’s not often that it’s been in a harvest without other varietals also being included too.

The SL stands for Scott Labs, who were commissioned in the 1930s by the Kenyan government to survey and catalog all the different varietals that existed in Kenya to find the ones best suited to commercial farming. In particular, the government was looking for a coffee varietal that showed strong resistance to drought and produced a high yield of coffee cherries.

The two strains that were selected were SL-34 and SL-28.

The SL-28 didn’t turn out to have particularly high yield, but what it does bring is big, complex delicious flavours.

Serious Eats has more on the story of this varietal.

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The photo accompanying this coffee is from flickr/datakid23

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

• Dose: 20g ground coffee
• Yield: 60g espresso
• Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

• Bags: ABA-certified home compostable (AS 5810-2010)
• Labels: recyclable
• Valves (only on +250g bags): general waste
• Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer

Gichugu Coffee Factory

Country

Kenya

Region

Embu

Altitude

1680m above sea level

Varieties

SL28, SL34

Process

washed

Importer

Dormans

Body

Medium

Acidity

Sparkling

Tasting notes

Lime, grapefruit, blackcurrant

Roast style

Omni (filter + espresso)