The Details Country: Kenya Washing Station: Gachatha Varietal: SL-28, SL-34, and Ruiri 11 Process: Washed Notes: Black Cherry, Black Tea, Hibiscus Sourced from Nyeri in Central Kenya, this coffee comes from Gachatha Factory, a washing station in Karundu, Tetu, set along the slopes of the Aberdare Range. Here, at 1,800–2,100 meters, fertile volcanic soils and cool highland conditions create an ideal environment for growing expressive, high-quality Arabica. Established in 1963—the year of Kenya’s independence—Gachatha has long been part of the country’s coffee story. Now operating under the Gachatha Farmers’ Cooperative Society, it brings together over 1,500 smallholder producers, each contributing cherries from modest plots of land. Through shared infrastructure and a commitment to sustainable practices, the cooperative supports both quality and long-term environmental care. The lot is composed of classic Kenyan varieties—SL28 and SL34—alongside Ruiru 11. SL28 is prized for its drought tolerance and layered, wine-like sweetness, while SL34 contributes depth and a rounded, structured acidity. Ruiru 11, a more modern hybrid, offers resilience and yield, helping sustain production without compromising cup quality. At Gachatha, processing follows the fully washed method, emphasizing clarity and precision. Cherries are handpicked at peak ripeness, sorted, and pulped before undergoing fermentation in concrete tanks for 12 to 24 hours. After washing—often with fresh river water—the coffee may be soaked to further refine its brightness and cleanliness. Drying takes place on raised beds, where the parchment is carefully turned and protected from excessive sun and overnight moisture. Over the course of 5 to 21 days, the coffee slowly stabilizes, developing the clarity and structure that define this classic Nyeri profile.