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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

The first Kenyan harvest of the season has arrived, and Gachami is everything we always look forward to. Grown in the renowned Kirinyaga region, this washed single origin coffee delivers vibrant blackcurrant, juicy citrus, and the syrupy sweetness that makes Kenyan filter coffee so distinctive.

Size 200g 1000g

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TECHNICAL DETAILS

Producer:

Gachami Factory

Origin:

Kirinyaga, Kenya

Altitude:

1750

Body:

Sweetness:

Acidity:

Varietal:

SL28 & SL34

Process:

Washed

View full details

Gachami is a beautifully expressive Kenyan coffee, balancing juicy notes of blackcurrant, ripe plum, and mandarin with remarkable clarity. As the cup cools, layers of caramel sweetness and delicate black tea emerge, creating a syrupy texture and a clean, lingering finish. Bright yet refined, it is a classic expression of the exceptional terroir of Kirinyaga.

Tastes Notes on a black background listing "Blackcurrant. Mandarin. Syrupy"

Gachami Factory is part of the Baragwi Farmers Cooperative Society, one of Kenya's largest coffee cooperatives, located in the renowned coffee-growing region of Kirinyaga. Around 1,200 smallholder farmers deliver cherries from farms situated between 1,700 and 1,800 metres above sea level, where the celebrated SL28 and SL34 varieties thrive. Most producers cultivate around 250 coffee trees alongside fruit trees and subsistence crops, creating diverse, small-scale farms that have helped establish Kirinyaga as one of the most respected origins for specialty coffee in the world.

Ripe cherries are hand-picked before being carefully sorted at Gachami Factory to ensure only the highest-quality fruit is processed. After pulping, the coffee undergoes a controlled fermentation of 16 to 24 hours before being washed through grading channels and soaked in fresh circulating water for around 24 hours. This additional soaking stage enhances clarity, sweetness, and the longevity of the coffee. Finally, the parchment is dried slowly on raised beds for 15 to 21 days, with careful turning and protection from intense sun to ensure even drying and a clean, vibrant cup.

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GACHAMI AA

GACHAMI AA

GACHAMI AA

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GACHAMI AA