Hand-painted sign at the Gichathaini coffee factory pointing the way to the pulping station where the coffee cherry is removed from the green seeds. Nyeri, Kenya.
This is a photo from 2009 of several cooperative workers at Gikanda Farmers Cooperative Society, of which Gichathaini is a part of.
The 3-disc depulper at the Gichathaini wet mill used to remove the outer cherry layer from the inner green coffee seeds using friction. Nyeri, Kenya.
Hand-painted sign at the Gichathaini coffee factory pointing the way to the pulping station where the coffee cherry is removed from the green seeds. Nyeri, Kenya.
Hand-painted sign at the Gichathaini coffee factory pointing the way to the pulping station where the coffee cherry is removed from the green seeds. Nyeri, Kenya.
Hand-painted sign at the Gichathaini coffee factory pointing the way to the pulping station where the coffee cherry is removed from the green seeds. Nyeri, Kenya.
Hand-painted sign at the Gichathaini coffee factory pointing the way to the pulping station where the coffee cherry is removed from the green seeds. Nyeri, Kenya.
This is a photo from 2009 of several cooperative workers at Gikanda Farmers Cooperative Society, of which Gichathaini is a part of.
The 3-disc depulper at the Gichathaini wet mill used to remove the outer cherry layer from the inner green coffee seeds using friction. Nyeri, Kenya.
Hand-painted sign at the Gichathaini coffee factory pointing the way to the pulping station where the coffee cherry is removed from the green seeds. Nyeri, Kenya.
Hand-painted sign at the Gichathaini coffee factory pointing the way to the pulping station where the coffee cherry is removed from the green seeds. Nyeri, Kenya.
Hand-painted sign at the Gichathaini coffee factory pointing the way to the pulping station where the coffee cherry is removed from the green seeds. Nyeri, Kenya.

Kenya Nyeri Gichathaini AB

$9.85
Shipping calculated at checkout.

Moderate complexity in the light roasts, with acidity and top note accents that are integrated into the underlying sweetness. Brown sugars, citrus, stone fruit, baking spices, and hop water aroma. City to City+.

Total Score: 91.5
Product Overview
Full Cupping Notes

Gichathaini has a spiced sweetness from the grinder, red honey and cloves, along with a lemon-like citrus accent. The wet aroma produces more complex sugar smells than fruit, a caramelized sugar sweetness smells potent, laced with citrus, black tea, and a hint of baking spice. Light roasts showed the most cup complexity, though fairly well integrated into the underlying sweetness when brewed. Unrefined sugar notes were the first flavors I picked up on in the hot cup. Gichathaini cools to accents of tangerine, lemonade sweetened with brown sugar, stone fruits, baking spices like cinnamon, and clove, and a very sweet finish. The cup aroma shows delicate aspects of fruit blossoms, and hop water with a light accent of lemon. The acidity is moderate and lemony at first, shifting to juicy apricot, with tannic black tea in the aftertaste.

COFFEE DETAILS
process methodWet Process Kenya Type
cultivarBourbon Types, Modern Hybrids
farm gateYes
Farm Notes

Origin & Farm Notes

This lot of AB grade selection is from the Gichathaini wet mill in Nyeri. The washing station (called a "Factory" in Kenya) is one third of the Gikanga Farmer's Cooperative Society, the other two being Kangocho and Ndaroini (the name "Gikanda" is actually made up of the first letters of the three factory names: GIchathaini + KAngocho + NDAroini). They have been an outstanding cooperative for years, and we used to see their coffee with some regularity, but the group we work with in Nyeri hasn't had any offers to show us for a few years. We actually had the opportunity to visit a few years back and hope to again soon. Like most of the region, the farmer members of Gichathaini work very small plots of land. Many have less than one hectare of land, and the preferred cultivars are SL-28, and SL-34 bourbon selections, known for good cup quality, especially when growing conditions are favorable. This region has very good altitude, starting at 1900 meters above sea level, and topping out around 2000 meters.

Specs

Technical Specifications

Key specifications and operating details for this product.

region Karatina, Nyeri
processing Wet Process Kenya Type
drying method Raised Bed Sun-Dried
arrival date Jun 2025
lot size 30
bag size 60 KG
packaging GrainPro Liner
farm gate Yes
cultivar detail SL-28, SL-34, Ruiru 11
grade AB
appearance .2 d/300gr, 15-17 Screen
roast recommendations City to City+
type Farm Gate
recommended espresso No
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