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Catalog/Kenya Gachatha Nyeri
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Kenya Gachatha Nyeri
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Kenya
grapefruitbrown sugar
Washed microlot from the Gachatha farmers' co-op in Nyeri. Light and bright with tons of grapefruit and brown sugar sweetness. This lot comes to us from the Gachatha farmers' co-op by way of our importer partners at Falcon Coffee. Gachatha Coffee Factory sits on a 392-acre piece of land between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau, about 150km north of Nairobi. The co-op was created in 1963 and is now serving just over 1500 members. The surrounding area is densely populated, so minimizing biological impact from coffee processing is a priority. The factory treats all water to ensure no contaminates leech into the local waterways and protects the native forest that remain for the local wildlife.
Heart it if you’d brew it, or pass.
Brew it
What high acidity means
Kenya Gachatha Nyeri is a high-acidity coffee from Nyeri, Kenya. Acidity means a bright, lively taste, not a sour cup. The grapefruit note is part of that brightness.
- Brew it as a pour-over or Chemex if you want that brightness clear and easy to taste.
- If it tastes sharp, grind a little coarser or use water around 195°F.
- Cold brew is the softer path. A long cold steep keeps the fruit and takes the snap out.
Flavor profile
Kenya Gachatha Nyeri breaks down as citrus and chocolate.
Citrus×1
grapefruit
A bright, zesty edge. Lemon, orange, or grapefruit show up as sparkle, not sour coffee.
Chocolate×1
brown sugar
Cocoa sweetness. It tastes round and familiar, especially as the cup cools.
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