Beautiful, well developed late-harvest Kenyan
Winey, purple flavors perfectly suited for single cup pour-over
The Gachatha factory was formed in 1963 and is located on 392 acres within the Aberdare Mountain range in Nyeri, Kenya. The region has deep, fertile, and well-drained red volcanic soil—ideal for coffee production. Because the area around the factory is densely populated, they strive to make as little impact on the environment as possible by practicing water conservation, proper disposal of used water, and preservation of the indigenous trees that protect local birds and wildlife.
There are 1,546 farmers that deliver coffee cherry to the factory, which is managed by Jane Nyawira. The cherries are pulped, fermented to break down sugars, cleaned, and then soaked overnight in water to ferment slightly more. This process of double fermentation is common in Kenya. Finally, the coffee is laid out to dry on raised beds; the length of time is dependent upon different variables such climate, temperature, and volume.
The factory offers pre-harvest financing for farmers to cover school fees, farming resources, and emergency needs with funds set aside from the previous year. Their goal is to increase yield through farmer training, ready access to resources, up-to-date printed material on sustainable practices, and paying producers some of the highest returns. From the cooperative, the growers received $2.13/lb, which was 54% of the export price, also known as the FOB price.
Get dialed-into the compelling flavors of ripe plum and kiwi by starting with a 1:16.5 brew ratio, filtered water at 208-210℉, a medium-coarse grind, and a 3-3.5 minute brew cycle.