Gichatha-ini - Experimental Natural

MEET THE PRODUCER | Gichatha-ini Factory is a central hub for over 800 smallholders in Nyeri, Kenya, and it is part of the Gikanda Farmers Cooperative Society. Coffee growing on these farms benefits from  high elevation and rich volcanic soil, resulting in intense, complex flavor profiles. As for Gichatha-ini Factory itself, the name is derived from the Kikuyu word muchatha, a medicinal plant which grows abundantly throughout the region. This name signifies the factory’s connection to the land and its commitment to local culture and community. 

TRUST THE PROCESS | In this unique adaptation of traditional natural processing, ripe coffee cherries are spread out on African-style raised beds for drying just like you’d expect, except that a plastic material has been laid out on the raised beds first, which soaks up heat from the sun and encourages the development of big, bold African flavor profiles of old. During the heat of the day, the coffee on the raised beds is wrapped up, burrito-style, with more of that plastic material, which encourages more fermentation and also protects the beans from direct sunlight.

TAKE A SIP | At first sip, this Kenyan coffee reminds us so much of what Ethiopian coffee “used to taste like,” and that flavor profile holds a very special place in our hearts. A decade ago, big, bold Kenyan naturals didn’t really exist, but coffees like this one prove that they’re here now and ready to party. It’s intensely fruited—a big blueberry bomb with a tropical flare, like mangoes. The sipping experience is winey and rich, reminding us of sipping a glass of cab sav while noshing on dark chocolate.

Origin | Nyeri, Kenya

Producer | Gichatha-ini Factory

Farm | smallholders in the Gikanda Farmers Cooperative Society

Process | Experimental Natural

Variety | SL34, SL28, K7, Ruiru 11

Elevation | 1700–1900 MASL

The Gichatha-ini Factory in the Nyeri region of Kenya is renowned for its meticulous processing standards. This specific lot, sourced by Black & White Coffee Roasters, utilizes an experimental natural process, a departure from the traditional washed methods typically associated with the region. By allowing the coffee cherry to dry intact, the processing method significantly alters the final cup profile, often resulting in a heavier body and intensified fruit-forward characteristics.

The coffee features the SL34 varietal, a plant prized for its complex acidity and depth. When evaluated against the flavor wheel, this experimental natural offering presents a distinct profile of blueberry, mangoes, winey acidity, and dark chocolate. Grown at elevations between 1700 and 1900 masl, the beans benefit from the unique microclimate of the Nyeri highlands, which contributes to the structural integrity and flavor density found in this exceptional Kenyan harvest.