Kenya Gachatha OT-18


Look for notes of white grape, sugar cane, tamarind and peach.

If you have been involved in specialty coffee for the last few years, chances are, you have heard of or tasted the sweet fruit of the Gachatha Farmers Cooperative Society. Every year this wet mill (factory) produces some of the best Kenyan coffee. This lot from Outturn 18 lives up to the hype. The cup has a beautiful dichotomy of delicate and bold flavors. White grape and tamarind are quite pronounced and structural in the cup, while botanical sugar cane and soft peach carry throughout giving this coffee an intense upfront moment that relaxes with subtleness at the end.



Gachatha Farmers Cooperative Society is made up of about 1150 farmers. Jane Nyawira has managed their wet mill (factory) for over 12 years now. It is rare to see a manager work for such a long time and shows that dedication and consistency always help provide a great cup. Located 100 miles north of Nairobi, the cooperative is in the famous coffee growing region of Nyeri. There they utilize the elevation of the Aberdare mountains and water from the Kangunu river. This station has consistently produced incredibly sweet, complex bright coffees and we continue to ask marketers and reps to bid on these at the auction on our behalf.



Kenya has a pretty advanced coffee system. Two avenues are used to sell and export most coffee: the Nairobi Coffee Exchange (central auction system) and a direct-sale system with a marketer. Cooperatives tend to lean towards the first and use the auction system to sell their coffees based on quality. You must be a licensed marketer to buy coffee through the competitive auction system by bidding on coffees. Auctions are held every Tuesday with samples of the coffees going out to the marketers and cuppers the week prior. This way you can cup the outturns for the week and decide which coffees you wish to bid on. An outturn refers to the week of wet milling and production of coffee. You’ll see a number next to all our Kenya lots which describe which outturn it was. We tend to like outturns between 14-21, which are in the middle to the end of harvest time and usually have the most nutrient dense and best-tasting coffees.  

This year coffee production was down about 25% in Kenya. This means the auction system for the coffees that cupped higher reached almost unprecedented levels. While this does mean our Kenyans will be a bit more expensive this year, it also meant less competition for us. And we were able to purchase quite a few more lots than we normally do. This is our personal best year of sourcing in Kenya. We are really excited to release some special lots all year long.



In the Kenya process, first the cherries are sorted, and under-ripe/overripe cherries are removed. Once the sorting is finished the coffee is then depulped. This is done by squeezing the cherry through a screen and removing the fruit and skin from the bean. The coffee is then left to ferment in white ceramic tiled tanks for 24 hours. Next, the coffee is stirred for a short amount of time and left to ferment for another 24 hours. After two days of dry fermentation, the coffee is washed with fresh water, removing the sticky mucilage attached to the beans that are loosened by bacteria during the fermentation. It’s then soaked in water to ferment overnight slightly. The coffee goes through sorting and density channels which separates the lots, and then it is taken to raised beds to dry. Once it reaches 11.5-12% moisture content, the coffee is brought to conditioning bins to rest until it goes to the dry mill.

Once a coffee has been processed, dried and then milled it goes to a sorter that separates the beans by specific characteristics, mainly size. Coffee goes into a machine that vibrates sending beans through different screens with certain size holes and sorts the coffee based on size and density. This results in a more uniform coffee and cup profile. Then the coffees are auctioned based on the grade (size & density) they have.


AA (screen size 17 & 18)

The largest and most celebrated grade of Kenyan coffee. Usually the highest priced coffee on the auction from each outturn and factory. AA is is the most common grade we buy and what we normally expect from an outstanding Kenya cup. 


AB (screen size 15 & 16  )

This grade represents about 30% of Kenya production. While AB is usually considered lower quality than AA, we find that to not be accurate in the cup. Over the years of cupping, we have consistently found incredible AB’s that actually cup better than their more prestigious AA relatives, enforcing the idea that everything must be cupped and not have its value determined based on classification or reputation.


PB (Peaberry)

Peaberries represents about 10% of Kenya production. They are a result of a coffee cherry only producing one bean instead of two. Technically they are fused together during early stages and form one round bean instead of two half spheres. We tend to notice more fermentation tasting notes here. Winey, syrupy, and mouth coating are some of the attributes that we usually notice in the cup.



E (large Peaberries & large chipped beans)

C (screen size 14 & 15)  

TT (falls through 14)

T (small or broken pieces of beans)



25g Coffee : 400g Water 205°F
~2:30 Drain Time

A fresh run of Kenyan coffee offerings is underway! This Gachatha OT-18 is juicy white grape and unique tamarind. Look for a little sweet sugarcane when dialing in to tie all of the bright fruit notes together. We liked the V60 because it brought out the fruit notes and made each one stand out. If under-extracted this coffee tasted tart and sour. If over-extracted the acidity is too mellow and brings out a bitter aftertaste. Look for distinct fruitiness and sugarcane to shine through a balanced cup.

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