KENYA
blackcurrant ∙ blood orange ∙ sparkling acidity
Gachatha is a factory in Kenya, Nyeri district at the height of 1300 meters where the most intense Kenyans come from. In the cup expect notes of blackcurrant, blood orange and sparkling acidity. Gachatha is a combination of SL28 and SL34 arabica varieties.
K
enya is an amazing coffee producer country. Kenyan coffees are known for their powerful aromas, refreshing acidity, flavors of sweet berries, a rich mouthfeel, and clean and lingering aftertastes. Kenya produces 65 thousand tons of green coffee a year, 55% of which is grown by the 700 thousand small hold farmers. The characteristic Kenyan flavour of coffee is achieved by blending the two arabica varieties SL28 and SL34, which were originally bred by the Scott Laboratories. While SL34 is known for its excellent drought resistance qualities and its good yield, SL28 is highly appreciated for its delicate and complex Kenyan flavours. Most coffee producers in Kenya are “smallholders”. Each producer’s total volume might only be a few bags, thus the hundreds of farmers living in the same area are likely to be members of a Farmer Co-operative Societies (FCS). Moreover, Coffee Management Services (CMS) assist farmers with agronomy training and help with processing to ensure that they produce high quality coffee. CMS also helps farmers with milling and marketing. Situated in the Nyeri district in the Central Province of Kenya, Gachatha is located about 1300 meters high above the sea level in the slopes of the Aberdare mountain range.
During the harvest lasting from October to December, approximately 800 smallholder farmers bring their ripe cherries to the processing factory. The nearest water source is the Kangunu stream, and the factory is dependent on electric pumps to move water to reservoir tanks before using it for processing. Water is saved and recirculated for conservation. After pulping, the coffee is fermented overnight to break down the sugars, then it is cleaned, soaked and spread out on the raised drying tables. Drying can take 7 to 15 days in total. Unlike most Kenyan coffees, this particular lot was not sold through the Kenyan Coffee Auction, but with the help of Coffee Management Services. Thus the price offered was high enough for the co-operative to ensure it won’t be sold better at auction, which can, in turn, discourage qualityminded producers.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by Ritual the Nordic Approach
Gachatha