Gathaithi AA, Kenya, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Green apple, lime and caramel
COFFEE PROFILE
This mixed lot from Nyeri County, Kenya, showcases the unique qualities of two renowned SL coffee varieties. This filter highlights the best of Kenyan coffees with sweet caramel notes accompanied by crisp green apple and a zesty lime finish.
| TASTES LIKE | Green apple, lime and caramel |
| ROAST | Filter |
Story
The Gathaithi Coffee Factory, nestled in the Gaki location of Tetu sub-county in Nyeri County, Kenya, is a testament to the power of collective effort and dedication to quality. Operating under the Gathaithi Farmers Cooperative Society, it represents over 1,100 smallholder farmers managing around 140 hectares of coffee farmland. Established in 2000 after branching off from the larger Tetu Coffee Farmers Society, the factory has become a beacon of high-quality coffee production.
Situated at altitudes of 1,600 to 1,800 meters, Gathaithi benefits from fertile volcanic soils and a cool climate, ideal for cultivating traditional Kenyan varieties like SL28 and SL34, known for their vibrant acidity and complex flavours. Modern hybrids such as Ruiru 11 and Batian are also grown for their disease resistance and excellent cup quality.
This is the fourth year we have purchased coffee from this washing station, which employs a meticulous washed processing method, ensuring the highest quality beans. Collaborations with organizations like Coffee Management Services provide farmers with training on sustainable farming practices, enhancing both coffee quality and livelihoods. Gathaithi's commitment to excellence has earned its coffees international acclaim, often noted for their exceptional cleanliness, vibrancy, and complexity, with tasting notes of red currant, lively acidity, and hibiscus.
| PRODUCER | Gathaithi Coffee Factory |
| REGION | Nyeri County |
| VARIETAL | Washed |
| PROCESS | SL28 and SL34 |
| ALTITUDE | 1600-1800 masl |
Origin
Nyeri County, Kenya
Nyeri County, situated in central Kenya, is a storied region in the world of coffee production, with its roots tracing back to the early 20th century when British colonialists introduced coffee cultivation. The county's fertile volcanic soils, coupled with high altitudes ranging from 1,500 to 2,300 meters above sea level, and a favourable climate, provide ideal conditions for coffee farming. Following Kenya's independence in 1963, land redistribution policies shifted coffee farming from large colonial estates to smallholder farmers, empowering them to become the mainstay of Nyeri's coffee industry.
These smallholder farmers, often organized into cooperatives, cultivate high-quality Arabica varieties such as SL28 and SL34, alongside modern hybrids like Ruiru 11 and Batian. Nyeri is renowned for its distinctive washed processing methods, which enhance the clarity and complexity of its coffee. Over the years, the county has gained a global reputation for producing some of the finest specialty coffees, celebrated for their bright acidity, vibrant fruity flavours, and complex profiles. This has solidified Nyeri's status as a cornerstone of Kenya’s coffee heritage.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. |
| Best Freeze Date | 8-12 days after roast |
