Citrus fruit shines throughout, complemented by cocoa notes
  • Tasting Notes
  • Harvest Notes
  • Farm Notes
  • Roast Level: Light
    Aroma: Plum
    Flavor: Black currant, grapefruit and cocoa
    Acidity: Tangy
    Body: Juicy
    Finish: Molasses

  • Farm:  Multiple family farms of Gikanda Farmer Cooperative Society (F.C.S)
    Region:  Mathira West District, Nyeri

    Altitude: 1600 - 1900 m
    Varietals:  SL-28, SL-34, Ruiru 11
    Harvest:  November - January
    Production Method: Washed 

  • While it may be difficult for the coffee obsessed to fathom, coffee takes a backseat to tea in the Kenyan domestic market. Despite local preferences, Kenya became a coffee exporting powerhouse in the 1930s and today Kenyan coffee is among the most sought after in the world. Most Kenyan coffee is sold at the famous Nairobi Coffee Exchange, a largely silent auction where traders race to outbid one another.

    Most Kenyan farmers grow crops in addition to coffee, so cooperatives and central processing units are utilized to help small farmers with the sorting, weighing, and processing. The Gichathaini factory is one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S). F.C.S consists of 770 active farmers who make organizational decisions democratically. The coffee is washed using the nearby Rigati River and then moved to drying beds. That water is then moved to soak pits far from the river to prevent contamination, an example of the F.C.S. commitment to conservation.

    Kenyan coffee is famous for its acidity – notes of black currant, grapefruit, even tomato are quite common! However, there is diversity among the coffee-growing regions. This coffee from the Gichathaini Cooperative is typical of the Nyeri region - a juicy mouthfeel and tangy acidity are complemented by cocoa bottom notes and unmistakable citrus.