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Kenya, Nyeri, Gathaithi, AA

We love Kenyan coffee as it has the power to draw in a casual coffee drinker to explore new and exciting flavors. As we transition from warm days to sweater weather, we look for exceptional Kenyan coffees as a bit of a tropical coffee escape. While this coffee has classic brighter flavors of grapefruit and black currant, there is a sweet caramel and chocolate backbone that ties it all together. We have a very small quantity available for retail bags, so don't miss out on this one.

The Story

Gathaithi Farmers’ Cooperative Society was registered under the Cooperative Society Act of 2000. It was formerly part of the Giant Tetu Coffee Farmers' Society. This cooperative has only one factory – Gathaithi Coffee Factory. Currently, it has 1,656 active members. The cooperative is located at Gaki location, Gathaithi sub-location, Tetu sub-county in Nyeri County. Gathaithi farms have two cropping seasons: late crop starting at the end of September to mid-January contributing 70%, and early crop starting from April to July and contributing 30% of the total annual production. The members of the Gathaithi cooperative grow mostly the SL 28 and SL 34 with only a small percentage of Ruiru 11 and Batian.

Harvesting is carried out by careful hand selection when the coffee cherries are perfectly ripe and is delivered to the Gathaithi wet mill the very same day. Cherry sorting is carried out to ensure only the very best cherries are used and inferior quality cherries removed After pulping, the coffee is fermented overnight to break down the sugars, before traveling through channels to the soaking tank where the coffee is carefully cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of the parchment takes place throughout the drying process.


Origin Information

Gathaithi Farmers Cooperative, 1,656 active members
SL28, SL34, Ruiru 11, and Batian
Gaki, Gathaithi, Tetu, Nyeri, Kenya
October – January
1720 meters (about a mile high)
Fully washed and dried on raised beds
Brewing Method Recommendation: This coffee makes a spectacular pourover or a bright and fruity espresso.
    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: We think a 15 to 1 Water to Coffee for a full-bodied, syrupy cup. However,  go for a little more water up to 16:1 ratio if you like the more delicate florals and lighter tropical notes to come through
      • Brew Time: 4:00 is a good starting point
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 50g
      • Ratio: 2.5:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar, tested on La Marzocco GB5

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