Kenya Gachatha AA, Washed
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Gachatha Coffee Wet mill rests on a 392-acre piece of land between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It started in 1963 to form the Gachatha Farmers’ Co-operative Society and currently stands at 1,542 members.
|TASTES LIKE||Red apple, pineapple, caramel and baked stone fruit|
|COMPONENTS||Kenya Gachatha AA, Washed|
The main varieties of coffee grown here are SL28, Batian, SL34 and Ruiru11. The region has deep, fertile well drained red volcanic soils which are ideal for coffee production.
|PRODUCER||Gachatha Farmers Co-operative|
|VARIETAL||SL28, Batian, Ruiru11|
Gachatha Farmers’ Co-operative Society has a strong ethos on sustainable farming and processing techniques. In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed to soak in back to the soil. Additionally the society encourages its members to plant trees on their farms and limit the need for chemical fertilisation and pest management. The last part of the sustainable farming model involves investing in their farmers. The 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. By paying the producers some of the highest returns for their coffee this objective becomes more possible.
How to get the best tasting cup
|AGE BEST USED||14 - 24 days after roast|
|EXTRACTION||41g (two shots)|
|EXTRACTION TIME||27 seconds|
|FREEZE DATE||18 - 20 days after roast|
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