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Featuring in our range for the fourth year, we’re absolutely loving the vibrant, fruity characteristics found in this AA lot from the Gachatha washing station. It is fast becoming our go-to coffee to brew over ice on sunny days.

The Producers

The 900 active members of the Gachatha Farmers’ Co-operative Society are smallhold producers responsible for growing the coffee that is delivered to, and processed at, the Gachatha washing station, or Coffee Factory as it is typically called in Kenya. On average they tend to around 300 coffee trees and, through the FCS and their partnership with Coffee Management Services (CMS), gain access to loans for school fees, subsidies on inputs for their plants and training in agronomy to boost productivity and vigour.

The varieties grown in the Nyeri region of Kenya are predominantly SL28 and SL34, with Batian and Ruiru 11 varieties becoming a lot more common. The conditions in the villages of Muthuaini, Thiriku, Gachenge, and Kianjau that surround the factory have deep, fertile and well-draining soils which are deep red in colour and rich with volcanic deposits, making them well suited to high quality coffee production. 

The Factory & Their Approach

Established in 1963, Gachatha Coffee Factory is the only washing station operated by the Gachatha FCS, and their focus has always been on producing high quality lots. 

Ripe coffee cherries are delivered by the contributing smallholders, before being depulped and then fermented overnight, when temperatures dip to around 13°C. The next day the mucilage is washed off the parchment and the seeds are soaked to homogenise and clean them further before being put to dry on raised beds in the sun for up to 15 days. Water used to depulp the cherries is pumped to the factory from the local Kangunu stream, and is recirculated to reduce the volume of water being used. Post-processing water is treated in large soak pits to avoid contaminating local waterways, and the community are protecting indigenous trees in the area to preserve habitats for birds and other local wildlife. 

Up until late 2021 the factory was still using their traditional McKinnon disc pulper, which has been in use since the washing station was established in the 1960s. Through their partnership with CMS they recently took delivery of a new eco-pulping machine, which cost 6 million Kenyan Shillings. This will enable the factory to reduce the water needed in processing five-fold as well as allow more control over the amount of mucilage left on the parchment before the fermentation stage. The chairman of Gachatha FCS, Peter Mathenge, is very excited and pleased with the new technological advancement, with hopes that coffee quality will go up in subsequent harvests.

Image taken by, and used with the kind permission of, Jake Green.

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Gachatha AA

Kihora, Nyeri, Kenya

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Sparkling & crisp, look for aromas of rhubarb & rose petals. A tart, lime-like acidity complements sweet pomegranate before a white chocolate finish.

Collections: All Products, Coffee

Category: Filter

Type: Filter

Coffee Information

Producer 900 Gachatha FCS Members

Harvest December, 2021

Process Traditionally depulped, fermented overnight, fully washed & soaked, dried on raised beds.

Variety SL28, SL34, Batian & Ruiru 11

Region Kihora, Nyeri

Country Kenya

Altitude 1,800 to 2,100 metres

Arrival April, 2022

More on Pre-Ground

From finest to coarsest, the filter grind settings we are offering are as follows:

  • Fairly Fine (1 Cup Pourover/AeroPress/SteepShot)
  • Fine-Medium (2 Cup Pourover/Clever Dripper)
  • Medium (French Press)
  • Coarse (Moccamaster/Autobrewer/Chemex)
  • Our pre-ground options are designed to map to a particular dose of coffee as much as the brewers mentioned. If you’re brewing just 15g in a 2 Cup V60 brew cone as it is the only cone you have, you should opt for the 1 Cup V60 grind size. Similarly, if you are just brewing 30g in a MoccaMaster, you should opt for a finer grind setting, like the 2 Cup V60.

    We would advise using these as starting points:
  • 12-18g: Fairly fine
  • 19-28g: Fine-medium
  • 29-55g: Medium
  • 56-80g: Coarse
  • Please note that pre-ground coffee will be delivered in a different bag to its whole bean counterpart. This is to ensure easy access when it comes to measuring our your dose. You will also find a ‘Ground on’ date on the bag in place of a ‘Roasted on’ date – we advise brewing your pre-ground coffee within 2 weeks of the ‘Ground on’ date.

    For more information on our approach to pre-ground coffee, visit our learn section here.


    • All our whole bean coffee is packed in 250g, nitrogen flushed and valved bags
    • Available as whole bean or pre-ground.
    • All orders are packed and shipped each working day
    • For more information on shipping, see our 'Shipping' page

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