Kenya Gachatha ABCoffee Bean Intro:

Kenya Gachatha Cooperative AB Coffee Beans

Region: Kenya Nyeri Gachatha Cooperative

Processing Mill: Gathaithi Mill

Altitude: 1825m

Variety: SL28 & SL34

Process: K72 Washed

Crop Year: 2020

Grade: AB (coffee bean size between 15–16 mesh)

Nyeri Region

Nyeri

Nyeri, located near the highlands of Mount Kenya, is an important Kenyan specialty coffee region with an average altitude exceeding 1500 meters. Many of Kenya’s top-quality coffees come from this area. Nyeri’s high elevation and location east of the Aberdare Mountains, as well as its position on the peninsula between Mount Kenya and Mount Bunyi, benefit from high terrain and fertile soil, making Nyeri a key hub for Kenyan coffee production with well-developed coffee-related infrastructure.

Gachatha Cooperative

Gachatha

The Gachatha Farmers Cooperative is located in the village of Giakanja in the Nyeri and Karundu districts. The cooperative owns a mill of the same name and has 1080 smallholder farmers. The mill has 160 hectares of coffee, most of which are traditional varieties—SL28 & SL34—though some farmers also grow small amounts of R11 and Batian coffee varieties. The beans sourced by Front Street are SL28 & SL34.

The mill has a full-time manager and a committee of nine members. The Gachatha Cooperative provides annual training for both the mill manager and farmers. Farmers receive priority in paying for their children’s tuition, farm inputs, and hand-picking.

Gathaithi Mill

Gathaithi 

The Gathaithi Mill is located in the Tetu block of Kenya’s renowned Nyeri region. The area features mineral-rich, naturally fertile red volcanic soil, with annual rainfall of 1,100mm and cool, dry temperatures maintained between 16–22°C year-round.

72-hour Fermented Washed Process

K72

As the name suggests, the 72-hour fermented washed process involves a fermentation period of 72 hours. The Kenyan washed process uses a repeated cycle of fermentation followed by washing. On the day of harvest, the highest-quality coffee cherries are selected for pulping and fermentation, which lasts 24 hours, after which they are washed with clean river water.

Next, they are fermented again in clean river water for 24 hours, then washed, repeating this cycle three times to reach 72 hours, hence the name Kenyan 72-hour fermented washed process, abbreviated as K72.

Coffee Bean Varieties

SL28 & SL34

In 1930, the unique Kenyan varieties SL28 and SL34, cultivated and named by the Scott Laboratories, were grown in well-established native forest environments.

The original goal of cultivating SL28 was to produce coffee beans in large quantities that combined high quality with resistance to pests and diseases. Although SL28’s yield did not meet the expected volume, its copper-colored leaves and bean shape similar to fava beans deliver excellent sweetness, balance, and complex, varied flavors, with notable citrus and dark plum characteristics.

SL34 shares French Missionary, Bourbon, and more Typica lineage. Its appearance is similar to SL28 but it adapts better to sudden heavy rains.

SL34 shares similar flavors with SL28, but in addition to complex acidity and a great sweet finish, it has a heavier, richer body and a cleaner profile compared to SL28.

Front Street Coffee Roasting Recommendation

Front Street roasters used a Yangjia 800N semi-direct-fire roaster with a charge weight of 480g: the drum temperature was set to 165°C, with the air vent at 3 and heat at 120. The turning point occurred at 1'28". When the temperature reached 140°C, the air vent was opened to 4. At 6’00”, with the temperature at 153°C, the beans turned yellow and the grassy aroma completely disappeared, indicating the end of the drying phase.

When the beans showed wrinkled, ugly surfaces and black streaks, and the toast aroma clearly transitioned to coffee fragrance, it marked the prelude to first crack. At this point, carefully listen for the first crack sound. First crack began at 9’17”, with the air vent unchanged and heat reduced to 90 at 188°C. The first crack development time lasted 2’00”, and the beans were dropped at 193.5°C.

Front Street Coffee Cupping Report

Dry Aroma: Citrus

Wet Aroma: Plum

Flavor: Citrus, Plum, Honey, Grape, Tea-like