Kenya Gachatha PB Espresso

Tasting notes: Nectarine, raspberry, praline, rose.

Coffee breakdown:
Origin: Nyeri, Kenya
Variety: Batian, SL28, SL34, and Ruiru 11
Process: Washed
Altitude: 1800 m

The Gachatha Factory was established in 1963 and is managed by the Gachatha Farmers Cooperative Society. Nestled between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau, the factory sits on 391 acres in the heart of Nyeri – a region renowned for producing some of the world’s most distinctive coffees.

The cooperative has around 1,050 members, with roughly 900 active at any given time. Most farmers cultivate about 300 coffee trees on less than one hectare of land, typically intercropping with other crops to diversify their livelihoods. During harvest, farmers deliver ripe cherry to the factory, where it’s carefully weighed, recorded, and processed under the supervision of nine permanent staff and 25 seasonal workers.

The factory places a strong focus on sustainability, using soak pits to treat wastewater and protect local freshwater sources. The surrounding community also works to preserve indigenous plant life and wildlife habitats, supporting a thriving ecosystem of birds and animals. Situated between Mt. Kenya and the Aberdare Mountains, the Gachatha Factory benefits from rich volcanic soils, ample clean water, and a climate perfectly suited to high-quality coffee production. This unique terroir, combined with the dedication of local farmers, produces coffees with exceptional clarity and complexity – like this vibrant peaberry lot.