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Gichathaini - Kenya
€16.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavor: Rhubarb, Rooibos, Lime (filter); Blackberry, Gooseberry, Vanilla (espresso)
- Process: Washed
- Variety: SL28,SL34,Ruiru 11,Batian
- Origin: Karatina, Mathira District, Nyeri, Kenya
- Importer: Plotcoffee
Harvest: 10.24-12.24
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Coffees from Nyeri are known for their clarity, delicate acidity, and complex aromatics. The Gichathaini Factory brings these qualities to life particularly impressively. Washed with water from the Ragati River and carefully sorted, this filter coffee unfolds a precise structure, elegant sweetness, and vibrant freshness. It joins the ranks of Kenyan origins prized for their diversity and exceptional flavor profiles. As an espresso, Gichathaini displays a concentrated profile with clear fruit, delicate acidity, and a balanced sweetness that lingers.
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The Gichathaini Factory is located in the Mathira District, Nyeri County, at an altitude of 1,700–1,800 meters. Over 900 farmers harvest approximately 700 tons of cherries annually. The deep red volcanic soils, characterized by high iron content and rich in organic matter, ensure good drainage and even ripening—an important factor for the coffee's clarity, sweetness, and vibrant acidity. The name "Gichathaini" derives from a local medicinal plant and references the region's history.
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Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
