GACHATHA WASHED AA — NYERI, KENYA THE CUPA quintessentially Kenyan profile—vibrant, layered, and deeply sweet. This washed lot from Gachatha F.C.S. bursts with blackcurrant and red citrus, grounded by a silky, tea-like texture and balanced by a sparkling, winey acidity. As it cools, the cup opens to reveal notes of ripe plum, mandarin, and hibiscus, finishing with the clarity and structure that make Nyeri one of the world’s most celebrated coffee regions. THE ORIGINProducer: Gachatha Farmers Cooperative SocietyFactory: GachathaRegion: Nyeri, KenyaVarieties: SL-28, SL-34, Ruiru 11, Batian (AA Separation)Altitude: 1,820 maslProcess: WashedHarvest: December 2024 THE PRODUCERSNestled between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau, the Gachatha Factory has been at the heart of Nyeri’s coffee story since 1963. Operated by the Gachatha Farmers Cooperative Society, the factory works with over 1,000 smallholder farmers, of whom roughly 900 are active members. Each member cultivates an average of 300 coffee trees on less than a hectare of land, often intercropped with other food staples. This small-scale approach allows for exceptional attention to detail during cultivation and harvest. The cooperative not only supports members with agronomic training and fair payments but also invests in environmental preservation—maintaining soak pits for wastewater treatment and protecting native flora and fauna that thrive in the surrounding highlands. THE PROCESSRipe cherries are handpicked, delivered to the factory, and carefully sorted to remove underripe fruit. After depulping, the coffee is fermented in clean water for 12–24 hours, washed thoroughly, and density-sorted in channels. The parchment is then sun-dried on raised beds for 10–21 days, depending on the weather, until it reaches an ideal moisture content. Throughout the process, water is managed responsibly to prevent contamination of nearby rivers—a testament to the cooperative’s commitment to sustainable practices. WHY WE LOVE ITGachatha exemplifies everything we admire about Kenyan coffee: meticulous processing, vibrant acidity, and depth of sweetness that lingers long after the final sip. Each year, this factory produces lots that remind us why Nyeri remains the benchmark for balance, complexity, and elegance in the cup. Tasting Notes: Grapefruit, Berries, Blackcurrant What is the roast recency? We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans. What does 'Filter' or 'Espresso' Roast mean?Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
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