Kenya Gachatha AB

Arrived as new crop in early summer 2026, in grainpro. This is a direct import.

Gachatha is a washing station in Nyeri County, Central Province, where traditionally some of the best Kenya coffee lots come from; in Kenya these stations are referred to as factories. Nyeri District is known for complex, flavorful coffees with intensity.

Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and has about 900 active members. The average farmer has about 300 coffee trees on less than one hectare of land. Farmers here typically grow other subsistence crops as well as coffee,

At the factory, the coffee is mainly washed processed and then separated in qualities. These member farmers are typically smallholders who may grow other crops for income or subsistence such as macadamia, bananas, corn and beans. 

Kenya has a unique double soak washing process. Washed coffee is distinguished by the clarity of the flavors and attributes that it can achieve. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the patios or beds for drying. During wet processing, the pulp is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed following fermentation by washing. The method and supervision of fermentation can make or break a coffee's final outcome. These coffee cherries were hand sorted by the farmers before they went into production. After their skins were removed the coffee was put into fermentation tanks where it was stored at least overnight, then washed, soaked and spread on drying tables. Once on the tables frequent turning is required until the coffee reaches the desired moisture level of 11-12%. Lastly the coffee, in its parchment parchment gets stored to rest until delivery to the dry mill.

This lot is comprised mainly of SL-28 and SL-34 varietals, Bourbon derivatives, that were developed decades ago by Scott Labs for the best flavors and are now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor and wine-like acidity.

• Washing Station/Factory: Gachatha
• Coffee Cooperative: Gachatha Farmers’ Cooperative Society 
• District: Nyeri County
• Division: Gaki
• Altitude:  1720 Meters above sea level
• Coffee Variety: Mostly SL28, SL34
• Shade Trees:  Gravellea, Macadamia
• Soil:  Red volcanic
• Processing: Washed, double soak
• Drying:  7 to 15 days on tables