C64:
Farm/Producer: Gichathaini Washing Station
Region: Kenya, Nyeri, Mathira
Process: Washed
Altitude: 1600 - 1900 masl
Variety: SL28, SL34, Batian
Cup Profile: Grapefruit, Nectarines, Biscotti
This Kenyan release is a classic expression of the region, showing the bright, juicy acidity we look for, paired with light sweetness and plenty of citrus and stone fruit character. It’s a coffee that feels vibrant and refreshing, offering clarity and energy rather than heaviness something we always enjoy when working with washed Kenyan lots.
Gichathaini Factory is located in Mathira, Nyeri County, one of Kenya’s most well-known coffee growing areas. The region sits high on the slopes of Mount Kenya, where cool temperatures and rich red volcanic soils create ideal conditions for slow cherry development. Coffee here is grown primarily between 1,600 and 1,900 meters above sea level, contributing to the structure and brightness that Nyeri coffees are known for.
More than 895 smallholder farmers deliver cherry to Gichathaini, which is owned and operated by the Gikanda Farmer’s Cooperative Society. Farmers primarily grow SL28 and SL34, alongside Batian, a newer variety developed by the Kenya Coffee Research Institute with improved disease resistance and early maturity, while still maintaining strong cup quality.
Cherry is selectively handpicked and carefully sorted at intake, with only dense, ripe cherries accepted. After pulping, the coffee undergoes fermentation before being thoroughly washed and dried on raised beds. Parchment is turned regularly and protected during peak heat and overnight, allowing for slow, even drying that supports clarity and cleanliness in the cup.
In tasting, this coffee took some time to dial in as we worked to find the right balance. On espresso, we found bright grapefruit and stone fruit notes, with a lively acidity leading the cup. On filter, the profile is lighter and more delicate, still showing citrus and stone fruit, particularly nectarine, with a gentle, subtle sweetness that keeps the cup clean and refreshing. In milk, the acidity softens, giving way to a warm biscotti note that adds a comforting finish.
