Single Co-operative Coffee - KENYA, Gichathaini AA, Nyeri

Single Co-operative Coffee - KENYA, Gichathaini AA, Nyeri

Regular price R 194

Producer: Gikanda Farmers Co-operative Society.

Growing altitude: 1800m above sea level.

Botanical variety: SL28, SL34.

Process: Washed.

Tasting notes: Syrup, citrus, tropical fruit, lavender, rhubarb, black currant flavours.

Roast date: 19 August, 2019 

Gikanda Farmers Cooperative Society is in Nyeri County, Mathira West District, in the Southern part of the famous Mount Kenya. Average farm size is 1 acre, or two hundred trees per farm. 

Gichathaini is one of three factories (or washing stations) that together form the Gikanda Farmers’ Cooperative Society. The factory itself is owned by the coffee farmers who deliver cherries to the station. There are currently 897 members, of which roughly 770 are active and sell their coffees through the factory. One elected factory representative sits on the Gikanda FCS management committee and are involved in making major decisions for the factory and for the Gikanda Society as a whole. The washing station itself is located on the Eastern side of Mt. Kenya National Park about 6 km from the town of Karatina. 

The conditions for coffee growing are near perfect: there is abundant rainfall throughout the year, with concentrated wet periods between March-June and October- December. The average daily temperatures range from 15 C to 26 C with considerable cooling taking place at night. The water used at the station for fermenting and washing the coffee is drawn from the nearby Ragati River using gravity-fed channels and is re-circulated during processing for conservation purposes. After use it is moved into soak pits away from water sources so that it does not pollute the area.

Timely and selective hand picking is carried out at Gichathaini wet mill. Cherry is delivered to wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red ripe cherries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.
 
Our first Kenyan coffee we offered way back in 2009 was actually from Gichathaini. It has been a farm we have supported on and off over the years, whenever the coffee was available.