Gachatha Nyeri - Gachatha Cooperative - Washed Kenya - Kenya

Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: nectarine, key lime, rosehip, thyme

Origin Details

Region: Karundu, Nyeri, Kenya
Elevation: 1800-2100m
Producer: Gachatha Cooperative, Gachatha Nyeri
Process: Washed
Variety: sl-28, sl-34, ruiru 11

ABOUT THIS COFFEE AND PRODUCER

Established in 1963, the same year Kenya gained independence, Gachatha Factory has long been a part of the country’s coffee heritage. Originally operating under the Giant Tetu Farmers’ Cooperative, it became independent in 1999 with the formation of the Gachatha Farmers’ Cooperative Society. Today, the cooperative brings together more than 1,500 active smallholder farmers, each contributing carefully grown coffee cherries from small plots of land. These producers are encouraged to adopt sustainable agricultural practices that minimize environmental impact while preserving quality.

Processing at Gachatha follows the fully washed method. After being handpicked at peak ripeness, cherries are delivered to the factory, where they are sorted to remove defects before pulping. The beans, still coated in mucilage, are then fermented in concrete tanks for 12 to 24 hours, depending on temperature conditions. Following fermentation, they are thoroughly washed in fresh water and may be soaked for up to 24 hours during peak harvest periods. This additional soaking step is believed to enhance the coffee’s brightness and overall cleanliness.

Drying takes place on raised beds, where the parchment is spread evenly and turned regularly to ensure consistent moisture reduction. Workers carefully manage exposure to sun and shade, covering the coffee during the hottest hours and protecting it at night. Depending on weather conditions, drying can take anywhere from 5 to 21 days before the coffee is fully stabilized and ready for milling

WHY WE SELECTED THIS COFFEE

We're excited to introduce another Kenyan coffee to the lineup, this time from Gachatha Cooperative. This lot is a classic expression of the region, highlighting the stone fruit-forward profile that some coffees of this terroir have become known for.

The cup opens with ripe nectarine, followed by a sweet key lime acidity that adds brightness and definition. As the coffee continues to open, a gentle rosehip tartness adds another layer of complexity without taking over the cup.

The finish is delicate, with a subtle sweet thyme floral that lingers alongside the fruit. It's a profile that feels clean, layered, and distinctly Kenyan, showing why coffees from this region continue to be so recognizable year after year.