Kenya Gichatha-ini AA

Region: Nyeri Altitude: 1700-1800 m.a.s.l. Variety: SL34, SL28 Processing: Fully Washed

UK Arrival: July 2026

Tasting Notes: Delivering a delightfully syrupy texture with layers of redcurrant and forest berries, lifted by a cloudy apple soda acidity and slightly tannic blackcurrant leaf finish.

Established in 1968, shortly after Kenya’s independence, the Gichatha-ini Washing Station has deep historical roots. The name originates from the colonial era when locals were organized into villages called Gichagi. The washing station is located in Nyeri County and processes cherries from farms situated between 1,700 and 1,800 masl. Nestled between the southern slopes of Mt. Kenya and the foothills of the Aberdare Range, the rich volcanic soil is full of nutrients and the high elevation ensures a cool climate that is a steady 13 to 24 degrees Celsius. The lower temperature slows cherry maturation, allowing the tree to push more of these nutrients into the cherries, developing a higher concentration of sugars in the fruit and leading to a more complex flavor profile. Farmers primarily grow traditional SL varieties, which are world renowned for their superior cup quality and vibrant acidity. SL28 and SL34 are staples of Kenyan coffee and a large reason why this origin is a favourite for many people.

SL28 & SL34 

SL28 and SL34 were first developed by the Scotts Agricultural Laboratories back in the 1930’s during the British Colonial rule as they were trying to cultivate a hardy hybrid that would suit the climate of Kenya while still providing a substantial yield to Kenyan farmers. Individual tree selections made at the Scott Laboratories during the 1935-1939 period were given the prefix SL and in total forty two trees of various origins were selected and studied for yield, quality, drought and disease resistance.

SL28 is prized for its deep sweetness and purple fruit flavours, while also meeting those drought resistant requirements. SL34 delivers a bright acidity and more full bodied cup along with a slightly higher yield and similar sturdiness.

These cultivars are far from perfect however, as they are susceptible to coffee plant diseases such as leaf rust, coffee berry disease and nematodes. This is why alongside SL28 and SL34 many farmers in Kenya have chosen to plant Ruiru 11 and Batian varieties as they are much more disease resistant. While this ensures more consistent yields and stability in income year on year they sadly do not deliver the same exceptional cup quality.

Kenyan Coffee 

The way coffee is traded in Kenya has changed a lot in the last few years, making things more complicated for exporters and their importer partners. Previously, exporters could buy coffee through auctions or negotiate prices with cooperatives via marketing agents. However, this system changed in 2023, when new regulations were put into place. Marketing agents have been replaced by brokers who require specific licences to operate. Exporters now must wait for coffee to enter auctions before acquiring samples and making purchases. This means they can no longer buy directly from cooperatives or access early samples as before. The milling process, which takes place after the coffee is dried but before it is exported, has also changed. The majority of mills are now government owned. This new legislation was intended to prevent a concentration of sales under multinational entities.

The auction system in Kenya remains very transparent, with coffees clearly separated into small lots and different grades. Farmers know exactly what portion of the sales price goes back to the cooperative society after processing costs. Some cooperative societies and factories are able to pay back up to 90% of the sales price after deducting marketing and preparation costs.

Cofinet

Cofinet was founded in 2015 in Sydney, Australia by Carlos and Felipe Arcila who are fourth-generation Colombian coffee growers with a clear and inspiring mission: to share the finest Colombi

Sourced from the Nyeri region, the Kenya Gichatha-ini AA is a testament to the meticulous standards of the Gichatha-ini Washing Station. This lot features the SL34 varietal, a plant selection historically celebrated for its complex acidity and deep, resonant profiles. As a fully washed coffee, it highlights the inherent characteristics of the bean, allowing the vibrant, fruit-forward notes of redcurrant, forest berries, and blackcurrant leaf to take center stage alongside a distinct cloudy apple soda acidity.

Roasted by Steampunk Coffee, this selection offers a classic expression of high-altitude Kenyan coffee. While flavor wheel descriptors often categorize these profiles by their bright, phosphoric acidity and berry-like sweetness, the specific terroir of Nyeri provides a unique structural depth. Whether you are exploring the nuances of regional processing or the specific traits of SL34, this coffee serves as a quintessential example of the region's potential.