Kenya Gachatha AA - Filter

Process:  fully washed

Variety: Batian, Ruiru 11, SL28, SL 34

Altitude: 1.800 - 2.100 masl

Origin: Nyeri, Kenya

Flavor: black cherries, dark chocolate, grapefruit

Gachatha Factory is located in Karundu, Tetu Subcounty, Nyeri County on the slopes of Aberdare ranges.  Gachatha Factory was built in 1963 during the year of Kenya’s independence. It was initially established in 1999. Today, over 1,500 active members deliver cherries to the factory.  

Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18 screen size, meaning that they are larger than 7.2 millimeters.

Coffee cherries are carefully handpicked at peak ripeness by smallholder farmers and delivered to the factory for processing. The cherries undergo a Fully washed method, where they are first sorted, then pulped to remove the outer skin. Parchment is then fermented in concrete tanks for 12 to 24 hours, depending on temperature and climate conditions, to break down the mucilage. After fermentation, parchment is washed through grading channels using fresh water from the Kagumo River. During the peak season, parchment may be soaked in clean, circulating water for up to 24 hours before being transferred to raised beds for drying. The drying process lasts 5 to 21 days , with workers frequently turning the parchment and covering it during the hottest part of the day to ensure even drying and prevent defects. 

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.