We thought we may be done with Kenyan coffees for the season - but when we saw this offering available we knew we had to bring it in. While we’ve had lovely contrasting Kenyan offerings over the last few months, but we think the most different of them is this Gachatha lot. Instead of the tart, slightly pointed flavors, we find a profile that is accessible, sugary sweet, and creamy.
Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments. The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regard to wastewater and pollutants. The factory has to soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect the local bird and animal species.
We taste: grilled peach, blackberry cobbler, wildflower honey, brown sugar, lime