The cup: Rich sweetness with a heavy, velvety mouthfeel and tangy acidity, intense sugary flavors with cranberry, caramel, tart apple, black cherry and a citrus finish. This coffee is juicy with a medium to high acidity.
Gichathaini is is Cooperative of individual coffee farmers striking for better quality year by year. The processing site has a strong focus on sustainibility. Numerous water projects are in place. Drying is conducted in two phases and drying tables are well monitored whilst coffees dry slowly and protected from high temperatures. High attention to detail guarantees a very consistent quality of the coffees. Gichathaini has won several awards for quality and rates paid to farmers.
Coffee is picked and delivered ripe to the processing station, where it is sorted before being depulped the same day as delivery. It is fermented overnight, washed using clean Ragati river water, and then moved to the drying beds. The water used in the washing process is recirculated for conservation purposes, and moved to soak pits away from the fresh-water sources to prevent contamination.
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