Gichathaini AA, Washed

Complex & vibrant blackcurrant, raspberry & lemon

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Gichathaini washing station is owned by local coffee farmers, in a region of near-perfect growing conditions. Gichathaini is one of three washing stations forming the Gikanda Farmers’ Cooperative Society. Set on the eastern slopes of Mount Kenya, 770 smallholder coffee farmers grow their trees in the deep red volcanic soils, and deliver their hand-picked cherries to Gichathaini washing station. The station itself is owned by these coffee farmers as part of the Gikanda Farmers' Cooperative Society. This region has long been linked with specialty coffee due to near-perfect growing conditions. Favourable daytime temperatures, abundant rainfall, and the fresh waters of the nearby Ragati river to help the washed process all contribute to a wonderfully complex sensory profile with blackcurrant, raspberry and lemon.

--- Suggested Recipe ~~~ In: 22g Out: 46g Time: 30sec Temp: 94.5°C ===

Sourced from the slopes of Mount Kenya, the Gichathaini AA is a quintessential example of the region's high-quality output. Produced by the Gikanda Farmers’ Cooperative Society, this lot undergoes a washed process, a method typically employed to highlight the inherent acidity and clean, vibrant profiles for which Kenyan coffees are globally renowned. Roasted by Five Senses, the coffee presents a bright, fruit-forward character defined by notes of blackcurrant, raspberry, and lemon.

When evaluating such profiles, it is helpful to reference a flavor wheel to better identify the nuances of these distinct fruit tones. While washed coffees are generally celebrated for their clarity and crisp finish, the specific terroir of the Mount Kenya region often contributes to the intense, sparkling acidity found in these AA-grade selections. This offering serves as a focused look at the meticulous processing standards maintained by the Gikanda cooperative.