Previously part of the Giant Tetu Coffee Farmers Society, Gathaithi Farmers' Cooperative Society was registered under the cooperative society act of 2000. The Gathaithi Coffee Factory is its only factory, with 1656 active members. Sandwiched between Mount Kenya and the Aberdare ranges, it is blessed with its location for better production.
Red volcanic soil surrounds Gathaithi Coffee Factory, providing all the minerals and organic substances required for optimum production. The area experiences annual rainfall of 1100mm at 1720m above sea level and comfortably sits at cool temperatures of 16 to 26°C. The farm has two cropping seasons annually, one at the end of September running until January, and a second from April to July.
The cherries are harvested through careful handpicking and only perfectly ripe cherries are selected and delivered to the Gathaithi wet mill on the same day. Inferior cherries are removed during the sorting and the best cherries undergo pulping and fermentation overnight. Once the sugars are broken down, the coffee travels through channels that lead to a soaking tank where it is carefully cleaned, soaked and spread out on raised drying tables.
Depending on the climate, temperature and production volume, the duration of drying varies between 7 to 15 days. Throughout the drying process, hand turning of the parchment and sorting is constantly conducted.
On the nose, expect notes of ripe stonefruits that are followed by a vibrant mix of red fruits and citrus flavours, complimented by a juicy finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
