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GACHAMI AA

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GACHAMI AA

Name: GACHAMI AA - 1000g
SKU: GACHAMI AA 1000g
Availability: InStock

Blackcurrant. Mandarin.

14.40 €

Liquid error (snippets/price line 128): divided by 0% off Sold out

Incl. VAT, excl. shipping

A New Season Is Here!
A special moment every year, the latest Kenyan harvest has just arrived in Berlin. From the famous region of Kirinyaga, bright fruit and syrupy sweetness make Gachami a must-try filter.

Size 200g 1000g

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We are Roaster of the Year 2025 — by Crema Magazine

TECHNICAL DETAILS

Producer:

Gachami Factory

Origin:

Kirinyaga, Kenya

Altitude:

1750

Body:

Sweetness:

Acidity:

Varietal:

SL28 & SL34

Process:

Washed

SHIPPING & DELIVERY

Orders ship within 1–2 business days from our roastery in Berlin. We process all orders quickly to ensure your coffee arrives fresh.

For info on international shipping delivery times see our shipping page.

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With its bright character, Gachami has the complex clarity we love in Kenyan coffee. Notes of blackcurrant, plum, and mandarin are juicy and vibrant. Caramel, syrupy sweetness, and black tea add depth as it cools.

Gachami Factory is located in the famous coffee growing region of Kirinyaga. It is owned by Baragwi Farmer Cooperative Society (FCS), one of the largest cooperatives in Kenya in terms of both coffee volume and membership.

Around 1,200 smallholder farmers deliver cherries to the factory for processing, growing mostly SL28 and SL34 cherries between 1,700 and 1,800 meters above sea level. Farmers typically manage small plots averaging 250 coffee trees, which are usually grown alongside subsistence food crops, fruit trees and other crops.

Cherries are carefully hand-picked before being delivered to Gachami. At the factory, the cherries are carefully hand-sorted to ensure the highest quality. Only the ripest are selected and pulped. After pulping, the coffee is fermented for 16 to 24 hours. The parchment is then washed through grading channels using clean water before being soaked in clean, circulating water for around 24 hours. Recent research has shown that the step also has added benefit to the coffee’s final quality and longevity, adding clarity to the cup.

After soaking, the coffee is delivered to dry on raised beds, where it will be turned regularly and covered during the hottest part of the day and evenings to ensure even drying. Typical drying time is 15 to 21 days, depending on the weather.

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GACHAMI AA

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GACHAMI AA

TECHNICAL DETAILS

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