Photo of a bag of Gichathaini Ab Photo of a bag of Gichathaini Ab

Kenya Gichathaini Ab

Sorry, sold out!

Varieties: SL 28, SL34, and Ruiru 11 and Batian
Process: washed

Flavour: delicate fruit punch, orange

Body:   Acidity:

Roast: Omni (filter + espresso)

Producer: 1045 Small Holders

Region: Nyeri County, Mathira West District, Kenya

Altitude: 1600-1900m above sea level

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, with 770 of them active and selling coffees through the factory.

One elected factory representative sit 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.

Processing at Gichathaini

Timely and selective hand picking is carried out in 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 cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.

AB: Coffee grading in Kenya

In Kenyan coffee you’ll often see initials, which are used indicate the size of the beans. AA is the larger of the two, based on a sorting screen sized 7.22mm; with AB made up of the combined beans of A grade (6.8mm) and B grade (6.2mm).

Certifications

Gikanda Farmers Cooperative Society and the Gichathaini wet mill are certified Fairtrade, UTZ, and Rainforest Alliance certified.

Washed process coffee

Explanation here.

SL34 variety

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

100% SL 28, SL34, and Ruiru 11 and Batian coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.

Green coffee certified Rainforest Alliance and Fairtrade.

Country grade: Unknown ?

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

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, with 770 of them active and selling coffees through the factory.

One elected factory representative sit 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.

Processing at Gichathaini

Timely and selective hand picking is carried out in 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 cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.

AB: Coffee grading in Kenya

In Kenyan coffee you’ll often see initials, which are used indicate the size of the beans. AA is the larger of the two, based on a sorting screen sized 7.22mm; with AB made up of the combined beans of A grade (6.8mm) and B grade (6.2mm).

Certifications

Gikanda Farmers Cooperative Society and the Gichathaini wet mill are certified Fairtrade, UTZ, and Rainforest Alliance certified.

Region

Nyeri County, Mathira West District

Altitude

1600-1900m above sea level

Producer

1045 Small Holders

Harvested

November 2019

Green coffee certification

Rainforest Alliance and Fairtrade

Roast style

Omni (filter + espresso)

Map showing location of Kenya Gichathaini Ab

FAQs

Do you ship Australia-wide?

Yes! We deliver freshly roasted coffee beans anywhere in Australia, with fast dispatch and eco-friendly packaging.

Do you ship internationally?

We ship beans to select international countries.

Can I buy pre-ground coffee?

Yes. You’ll see our pre-ground options during checkout.

We offer pre-ground options for different methods:
- Ground for domestic espresso (home espresso machine)
- Ground for stovetop (Bialetti)
- Ground for AeroPress / Kalita / Cold Brew / Moccamaster / Plunger / French Press (immersion style)
- Ground for V60/Chemex (pour over style)

How is your coffee ethically sourced?

We source our coffee from small producers through responsible importing companies. 95% of our green coffee beans are supplied by Caravela Coffee, Cafe Imports, and Melbourne Coffee Merchants (certified B Corporations) plus Condesa Co Lab and more.

We transparently share all the information about each coffee lot (territory of origin, producer, variety, processing method, importer, quality grade) on each coffee page. This includes blend components for our espresso blends.

We take quality sourcing very seriously, so being fully transparent about our coffee is a way to honour everyone’s efforts along the production and gain the trust of ethical-minded consumers.

Learn more about our coffee and business philosophy.

Do you roast dark or light?

We roast our single origins using omni medium/light profiles. (This means you can use it for pour over and espresso brewing, no need to buy different bean bags with specific roast styles.)

We roast our espresso blends using darker profiles.

What is “specialty coffee”?

The definitions and references to specialty coffee are changing.

Historically, and as most people think of it these days, specialty coffee is Arabica beans that score over 80 in the old Specialty Coffee Association point scale. Today, the SCA refers to specialty coffee as “a coffee or coffee experience that is recognized for its distinctive attributes, resulting in a higher value within the marketplace.”

Can I subscribe?

Absolutely. Our coffee subscription lets you get your favourite beans (for filter and espresso, black or milk drinks) delivered regularly for free and with no lock-in periods.

With love, from Sample

We’re an independent coffee roasting company based in Gadigal land / Sydney, Australia

We’ve been sharing exceptional coffees since 2011, with a particular focus on rotating single origins, ethical sourcing, and homebrewing accessibility.

Our daily work is driven by quality, consistency, transparency, and fun. This approach has slowly and organically connected us with a community of homebrewers and professionals who value how we do business and, above all, love delicious coffee beyond the hype.

Learn about us

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