From Hill To Hill Kenyan coffee is celebrated for its vibrant acidity, juicy texture and unmistakable clarity. Gachatha carries these classic qualities while introducing an unexpected elegance that recalls the finest washed coffees of Ethiopia. Delicate floral aromatics weave through layers of bright fruit, creating a cup that feels refined, expressive and remarkably clean. Unlike many producing countries, Kenya grades its coffee by green bean size. AA represents screen sizes 17 to 18, AB covers sizes 15 to 16, PB refers to peaberry and C includes beans below screen size 14 that are generally destined for lower grade exports. Gachatha AB showcases a softer interpretation of the Kenyan profile with greater sweetness, rounded acidity and exceptional balance. The fully washed process further enhances its floral fragrance and transparent cup quality. As a filter brew, Gachatha evokes the elegance of a washed Yirgacheffe. Red florals lead into sweet poached pear and honeydew while a lingering nectar like finish brings remarkable delicacy to every sip. Brewed as espresso it opens with fragrant orange blossom and gentle chamomile before revealing dried plum, ripe mango and golden honey. With milk the profile becomes richer as caramel sweetness surrounds notes of poached pear and honeydew. As the cup cools, layers of mango and milk chocolate emerge, making this an unusually expressive and beautifully nuanced washed Kenyan coffee. The Producer Sourced from the Nyeri region of Central Kenya, this coffee is produced at Gachatha Factory in Karundu within Tetu Subcounty on the slopes of the Aberdare Range. Fertile volcanic soils and elevations of 1,800 to 2,100 metres above sea level create an ideal environment for producing expressive and high quality Arabica coffee. Established in 1963, the same year Kenya gained independence, Gachatha has become an important part of the country's coffee heritage. Today the Gachatha Farmers' Cooperative Society represents more than 1,500 smallholder farmers who cultivate coffee on family owned plots while embracing sustainable farming practices that protect both quality and the surrounding landscape. The coffee is produced from a selection of Kenya's renowned varieties including SL28, SL34 and Ruiru 11. SL28 is celebrated for its drought tolerance and elegant profile with layered sweetness and wine like character. SL34 contributes a fuller body with vibrant acidity while Ruiru 11 provides excellent disease resistance and dependable yields. Together these varieties express the distinctive character that has made Nyeri one of Kenya's most respected coffee growing regions. Processing follows the traditional fully washed method to highlight clarity and structure in the cup. Fully ripe cherries are handpicked before being sorted and pulped then fermented for 12 to 24 hours according to the day's temperature. After fermentation the coffee is thoroughly washed with fresh water and may be soaked for an additional 24 hours to enhance brightness and clarity. The parchment is then dried on raised beds for 5 to 21 days where it is turned regularly and carefully protected from intense sun and overnight moisture until it reaches the ideal condition for milling. Cupping Score 86.50pts Fragrance hazelnut, cashew, cocoa powder, cinnamon Aroma black pepper, chocolate, genmaicha, coconut oil Flavour black tea, white graope, boba tea, hibiscus, roselle, pink grapefruit, pomo granate Aftertaste soft, vibrant Acid medium high | citrus acidity,complex, floral Body medium | smooth, structured Balance balance, layered, pointed, harmony Overall soft, elegant, honey sweetness and residual aftertaste Roasting Schedule Roasting on every day from Monday to Thursday Cut-off order 3:00 p.m. a day before processing begins. Retail and Wholesale Delivery Retail order on the next working day
 Delivery will be made on the next processing working day once your order is roasted or ready. 1 / of 2