Kenya, Gichathaini Coffee Beans

The Gichathaini mill produces incredible coffee.  The work that goes into this coffee is unreal.  To begin with, all water is sourced in a sustainable way by being run through channels from the nearby Ragati river.  This water is then recirculated and reused when possible.  When the washing water can no longer be used it is drained into pits that are staged away from the river so as to not interfere with the life and quality of the water.

The process of using clean water for the initial soak after depulping in combination with the two staged Kenya style fermentation is what helps to create this clean cup profile that we were so astounded by. This is what we call “double washed”. 

Thegenge is a region within Nyeri County on the slopes of Mount Kenya. This region is well known for high quality coffee growing and processing.

With the larger size and density of these beans we like to roast it slow and controlled. We give the bean plenty of exposure to heat to slowly penetrate the center and evenly develop the beans. We extend the development (time after first crack) by 15 seconds in comparison to other faster roasts we do to really bring out the intensity and sweetness of this coffee.