Kenya - Gachatha

Kenyan coffees are renowned worldwide for their bright acidity and complex fruity flavours; the majority of which is grown by smallholder farmers organised into cooperatives. This particular lot is produced by the Farmers’ Cooperative Society located between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. 

As is typical for smallholder production, the coffee cherries are carefully hand-harvested at full maturity and delivered to the mill on the same day. The pulping, fermentation, and washing stages are closely monitored and then left to dry on the distincive African raised beds. During drying, the coffee is regularly raked and protected from the harsh midday sun. Once properly dried and rested, the coffee is then transported to a dry mill, where it is hulled and meticulously sorted.