Kenya - Gichathaini AA #001 - 200g
Kenya - Gichathaini AA #001 - 200g
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Trad Washed, Primarily SL-34 alongside SL-28, K7, & Ruiru 11, Lightest Roaster Influence - Best brewed with Filter (excellent pourover or batch brew option)
Returning for a second harvest, we can't quite believe it either but the first out-turn (specific day lots - that's what the # number means!) from Gichathaini is once again a banger. Logistics are much faster this year - we've both received and released this new crop months earlier than last year. When you combine that with how good the Kenya harvest has been - it's night and day in how vibrant this coffee is presenting.
Gichathaini has to be one of our top, top Kenyan factories - run by the Gikanda FCS, who also own Ndaroini and Kangocho. We're also big fans of Ndaroini and it's one we'll definitely look out for in the 2026 Kenya lineup.
We’re tasting: Big poached rhubarb aromatics, fresh raspberry leaf, hedgerow florals. In the cup - juicy, bright & malic. Rhubarb & raspberry dominate the hot cup, with the jammy sweetness & body of mixed wine gums. As it cools green apple, blackberry & hints of panela become apparent, with some tingling phosphoric acidity.
Traceability:
Country of Origin: |
Kenya |
Region: |
Mathira, Nyeri, Central Highlands |
Producer Group: |
800 smallholders in the Gikanda Farmers Co-operative Society |
Station: |
Gichathaini Factory |
Variety: |
SL-34 (90%), Some SL-28, K7, Ruiru-11 |
Elevation: |
1700-1900 MASL |
Process: |
Washed: Cherries delivered to Gichathaini and hand sorted, before floating and pulping. The pulper acts as an initial density sort into the different grades of coffee. The wet parchment is then dry fermented in shaded concrete tanks for 18-36hrs, before washing using density sorting channels. The parchment undergoes a secondary soak in holding tanks before drying on raised beds over 12-20 days. |
Import Partner: |
Nordic Approach via Dormans. |
Harvest: |
Crop 24/25, Arrived UK: June 30th 2025 |
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