GACHATHA WASHED AA — NYERI, KENYA
THE CUP
A quintessentially Kenyan profile—vibrant, layered, and deeply sweet. This washed lot from Gachatha F.C.S. bursts with blackcurrant and red citrus, grounded by a silky, tea-like texture and balanced by a sparkling, winey acidity. As it cools, the cup opens to reveal notes of ripe plum, mandarin, and hibiscus, finishing with the clarity and structure that make Nyeri one of the world’s most celebrated coffee regions.
THE ORIGIN
Producer: Gachatha Farmers Cooperative Society
Factory: Gachatha
Region: Nyeri, Kenya
Varieties: SL-28, SL-34, Ruiru 11, Batian (AA Separation)
Altitude: 1,820 masl
Process: Washed
Harvest: December 2024
THE PRODUCERS
Nestled between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau, the Gachatha Factory has been at the heart of Nyeri’s coffee story since 1963. Operated by the Gachatha Farmers Cooperative Society, the factory works with over 1,000 smallholder farmers, of whom roughly 900 are active members.
Each member cultivates an average of 300 coffee trees on less than a hectare of land, often intercropped with other food staples. This small-scale approach allows for exceptional attention to detail during cultivation and harvest.
The cooperative not only supports members with agronomic training and fair payments but also invests in environmental preservation—maintaining soak pits for wastewater treatment and protecting native flora and fauna that thrive in the surrounding highlands.
THE PROCESS
Ripe cherries are handpicked, delivered to the factory, and carefully sorted to remove underripe fruit. After depulping, the coffee is fermented in clean water for 12–24 hours, washed thoroughly, and density-sorted in channels. The parchment is then sun-dried on raised beds for 10–21 days, depending on the weather, until it reaches an ideal moisture content.
Throughout the process, water is managed responsibly to prevent contamination of nearby rivers—a testament to the cooperative’s commitment to sustainable practices.
WHY WE LOVE IT
Gachatha exemplifies everything we admire about Kenyan coffee: meticulous processing, vibrant acidity, and depth of sweetness that lingers long after the final sip. Each year, this factory produces lots that remind us why Nyeri remains the benchmark for balance, complexity, and elegance in the cup.