This week, we're stoked to bring bacl one of our favorite kenyan coffees from last year, Gachatha AB Washed. We also have another extremely solid Kenyan from the well-known Kamwangi washing station. With tons of clean, bright acidity and florals, near-zero earthiness and some very unique notes this time around, these ones landed absolutely rippin. (Note for subs, Kamwangi will be a dupe for both the 2 and 4 bag sub, do not buy if you dont want extra. Also, we will be releasing new slots on 9/4 at 11am chicago time.)
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Kenya Gachatha AB Washed(2026):
Gachatha Coffee Factory was built in 1963 and now serves over 1,050 members in Nyeri, Kenya. Outgrowers registered with the Gachatha Farmers' Cooperative Society(FCS) delivery cherry to the central wet mill, with each individual member tending to an average of 300 coffee trees, mostly consisting of SL-34, batian, ruiru and "SL-28."** These local farmers are spread throughout the the nearby villages of Muthuaini, Thiriku, Gachenge, and Kianjau, which surround the 391 acres of land that Gachatha sits upon. Due to the densely populated location of the washing station, extreme care is taken to ensure waste water from processing cherry is taken care of, with designated soaking pits sectioned off far from fresh water sources, and regulations put in place to protect local wildlife and native bird populations. At the station, coffees are typically processed as "day lots" with each farmer delivering that days' production to the mill, and everything being separated and processed with proper labeling from start to finish. This meticulous attention to detail is a result of the hard work of 9 permanent staff and 25 seasonal workers who work hard to ensure quality coming out of Gachatha is consistent year over year. As a result, this cup is beautifully clean and vibrant, with cripsy clear white grape and magnolia tones while hot, gradually cooling to reveal a good deal of citric acidity and a buttery mouthfeel, reminding us of a really beautiful chardonnay.
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Kenya Kamwangi Washed:
Owned by the New Ngariama Farmers’ Cooperative Society, Kamwangi sits within the Kirinyaga district nearby Mt. Kenya, with around 1,800 smallholder farmers growing coffee between 1700-1800masl. Processing at Kamwangi is a slightly unique variation on the classic "Kenyan double-washed." It begins with very detailed hand sorting, supervised by the factory manager, ensuring only the ripest red cherries head to the depulper. Post-pulping, the coffee is immediately laid out for a 24 hour dry fermentation, without mucilage. After this, it is soaked for 6 hours before being allowed to dry slowly on raised beds. In the cup, we find an overwhelmingly sweet red berry tone, accented by a slightly biting citric acidity that reminds us of a ruby grapefruit. As it cools, a really nice malic acidity presents itself, like (redacted brand) apple juice with a finish of magnolia, jasmine and orchid.