Kenya Gichathaini AA Microlot

Thanks to abundant rainfall and near perfect coffee growing conditions, this county used to be known for some of the best specialty coffee in the world. Unfortunately, political involvement caused this industry to suffer greatly over the last decade. However, through meticulous hard work, farmers at Gichathaini have produced an excellent lot this year, reminding us of the regions past glory.

PROCESS

Farmers selectively hand pick red ripe cherries that are delivered for wet milling the same day. The parchment is then fermented, washed and sun dried. The water used at the station for fermenting and washing the coffee is drawn from the nearby Ragati river using gravity-fed channels and is re-circulated during processing for conservation purposes. After use it is moved into soak pits away from water sources so that it does not pollute the area.