Flavour
In the aroma, expect blackcurrant, plum and dried fruit. In the cup, look for notes of fruit jam, caramel and ripe plums. A plush, juicy body with pronounced sweetness and a lingering finish.
Origin
Gachami washing station, Kirinyaga region, Kenya. It belongs to the Baragwi Farmers Cooperative Society, which brings together smallholder producers from surrounding villages. Approximately 1,200 farmers cultivate coffee at elevations of 1,700–1,800 metres above sea level on fertile volcanic soils. Established in 1978, Gachami has earned a reputation for carefully processed, high-quality Kenyan coffees.
Processing & Variety
A blend of traditional Kenyan varieties SL28, SL34, Batian and Ruiru 11 processed using the classic fully washed method. After depulping, the coffee undergoes 16–24 hours of fermentation, followed by washing and approximately 24 hours of soaking in clean water. Finally, the parchment is dried on raised African beds for 15–21 days.
Brewing Tips
Coffee dose: 18-19 g, temperature: 94 °C, beverage weight: 45-50 g and extraction time: 28-35 seconds.
We recommend letting the coffee rest, use bottled water and precision baskets.
We recommend letting the coffee rest, use bottled water and precision baskets.
