Kenya Gichathaini

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Clean

Produced by members of the Gikanda Farmers Cooperative Society in Nyeri, this coffee is grown between 1,600 and 1,900 meters. A traditional washed processWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. enhances acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and structure, giving the cup clear separation between fruit, sweetness, and bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Each coffee is roasted to order. Orders ship within 2 business days.