Beautiful, well developed late-harvest Kenyan
Candy-like 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. The area around the factory is densely populated, and as a result, 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.
The factory offers pre-harvest financing for the over 1,500 members 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.
This is an exciting time of year — Kenyan coffees are always a touch wild with intense flavors but an incredibly clean finish. This is our second year offering Gachatha, and once again it showcases vibrant acidity and complexity that builds throughout each sip. Get dialed into watermelon candy 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.