KENYA Gichathaini

TECHNICAL SHEET

Farm: Gichathaini AA

Cup Score: 86

Flavor Notes: Tangerine, currant, tangy, citrus, peach, malty, infusion, golden honey, cocoa

Altitude: 1600–1900 MASL

Process: Washed

Origin: Kenya, Nyeri County

Variety: SL28, SL34

Suggested for filter

Coffee Story

Nyeri County is renowned for its significant contribution to Kenya’s coffee production, standing out among other producing regions. The climatic conditions and natural features of Nyeri create an ideal environment for coffee cultivation. The region boasts rich red volcanic soils, abundant rainfall, and mild yet warm temperatures— all essential for producing high-quality coffee.

When harvest time approaches, producers in Nyeri follow an organic approach, handpicking only the ripest cherries. Once the manual harvest is complete, the fresh cherries are bagged and transported to the wet mill at Gichathaini Factory. Here they undergo depulping to remove the outer fruit layer. The resulting parchment is then transferred to tanks filled with water sourced from the nearby Ragati River. This water, essential for the fermentation process, helps break down the cherries’ mucilage. The mill shows a strong commitment to conservation, especially in the responsible use of water. It works closely with smallholder farmers who contribute their production from plots of 1 hectare or less.

After fermentation, the coffee is spread out on raised beds to dry in the sun. Once this stage is complete, the coffee is hulled by the environmentally conscious Highlands Coffee Company. It is then carefully bagged, ready for export. The coffee is either sold directly or made available at the Nairobi Coffee Auction.

Botanical Variety

SL28 and SL34 are two of the most renowned Arabica coffee cultivars from Kenya, both selected in the 1930s by the Scott Agricultural Laboratories (hence the “SL” prefix). These varieties form the core of the classic Kenyan coffee profile: a clean cup, bright fruity acidity, and intense sweetness. In particular, SL28 is considered one of the varieties with the highest sensory potential worldwide, often featured in top-scoring specialty microlots.

Our V60 Filter Brewing Recipe

Coffee dose: 18 g

Grind setting (CHESTNUT C3 S Pro): 10 clicks

Water dose: 300 ml

Water total dissolved solids (TDS): 80.5 mg/L

Water temperature: 94°C

Extraction time: 2:40

Recommended drinking temperature: 50–55°C