KEN. Gichathaini AA | SL28, SL34, R11, Batian - Washed | Extra Light

• Producer: Gikanda FCS

• Mill: 

  Gichathaini Factory

• Region: Mathira, Nyeri, Kenya

• Altitude: 1600-1900 masl

• Varietal: SL28, SL34, Ruiru11, Batian

• Process: Washed

• Harvest: 2026

• Taste notes: Yellow Floral - Mandarin - Green Tea

• Roast level: Extra Light

• Roaster: Rubasse Hyper Pro+ with NIR technology

Gichathaini Factory is one of three stations under the Gikanda Farmers Cooperative Society, together with Ndaroini and Kangocho. Gikanda represents more than 2,800 members and plays a vital role in ensuring transparency and farmer representation. Each factory has its own delegate who participates in cooperative‑level decision‑making, fostering accountability and collective progress.

At Gichathaini, about 900 smallholder farmers deliver cherries, contributing to an annual production of roughly 685 metric tons from 450 hectares of coffee land. The factory sits in Nyeri County at 1,700–1,800 meters above sea level, benefiting from fertile red volcanic soils and consistent rainfall. Farmers cultivate Ruiru11, SL28, SL34 àn Batian varieties, all fully washed, with harvests from October to December and smaller volumes from April to July.

Environmental stewardship is central to Gichathaini’s operations: water from the Ragati River is gravity‑fed, re‑circulated during processing, and directed into soak pits to purify naturally before re‑entering the system. The name “Gichathaini” comes from muchatha, a local medicinal plant, reflecting the factory’s deep ties to land, culture, and community. Together, Gikanda and Gichathaini embody specialty coffee rooted in sustainability, heritage, and farmer empowerment.

Smallholders selectively handpick only ripe cherry and deliver it to Gichathaini Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry.

After intake, cherry is pulped and fermented. Following fermentation, coffee is washed in clean water and laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture.

Filter

• Grind size: Medium coarse (1-1.5 mm)

• Water temp: 95-99 °C

• Water hardness: 50ppm

• Ratio: 12g coffee/200g water
       0:00: Pour up to 30g
       0:30: Pour up to 115g
       1:15: Pour up to 200g
       2:00: Finish

• Pouring flow rate: 8-10 g/s

Espresso

• Grind size: Fine (0.3-0.4 mm)

• Water temp: 93°C

• Water hardness: 50ppm

• Ratio: 1:3

• Time: 15-18 seconds

• Pressure: 1-3 bar

*The coffee reaches its peak flavor 3–12 weeks after the roast date.