Gachatha Factory has been run by its farmers' cooperative since 1963 and today draws cherry from roughly 900 active smallholders, most of them tending a few hundred trees on well under a hectare.
The factory sits high in Nyeri, between Mount Kenya and the Aberdares, where deep red volcanic soils, altitude and plentiful mountain water give Kenyan coffees their structure and drive.
Cherry is depulped, fermented, washed through grading channels and soaked in clean water before drying slowly on raised beds — the traditional Kenyan washed method, and the reason this lot is so clean and defined. The cup opens with juicy orange acidity, moves through structured red currant, and closes on chocolate and nougat with a coating, sweet finish.
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