A beautifully clean and delicate Kenyan profile, showcasing the best of this year’s harvest. This AA lot from Gathaithi Cooperative brings bright notes of pear, yellow plum, and white currant.

Before processing, farmers carefully hand-sort the cherries, removing any that are underripe or overripe. An Agaarde disc pulper then strips away the skin and pulp, with the beans graded by density into three categories. The top lots—Grade 1 and 2—are fermented separately, while Grade 3 is set aside as a lower grade.

Fermentation takes place under closed shade for 16–24 hours, after which the beans are washed and graded again in channels. They’re then soaked in clean water from the Gatomboya stream for 16–18 hours before being transferred to African drying beds. Depending on the weather, drying can take up to 21 days, with the coffee carefully covered during the hottest part of the day and at night for protection.

Flavour Notes: Pear, Yellow Plum, White Currants

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.