Located near Karatina on the eastern edge of Mt. Kenya National Park, Gichathaini Factory is part of the Gikanda Farmers’ Cooperative Society and is owned by around 770 smallholder farmers. Ripe cherries are handpicked, delivered the same day, and carefully sorted before pulping, fermenting, washing with fresh river water, and sun-drying on raised beds. Cool mountain nights, consistent rainfall, and fertile soils contribute to coffees known for their clarity and precision—reflecting the care and pride behind Nyeri’s coffee tradition.
In the cup, expect bright citrus acidity with notes of black currant and grapefruit, balanced by a clean sweetness and a crisp, hibiscus tea-like finish.
Freshness & Resting
Our coffees are freshly roasted in small batches, but we recommend letting them rest for about 7–14 days after roasting before brewing. This short resting period allows carbon dioxide to escape and the flavours to develop fully, resulting in a smoother, more balanced cup. Freshly roasted beans can taste sharp or gassy, while rested coffee reveals its true sweetness and complexity.
To get the most balanced cup out of this coffee, we recommend brewing this one at a lower water temperature such as 93°C. See our brew guide for more detailed instructions.
✕
Thanks for contacting us! We'll get back to you as soon as possible.
Thanks for subscribing
