Nyeri

Gachatha
Microlot
1800 masl
Batian, SL28, SL34, Ruiru 11
Washed

Plum, cooked apple and caramel.

Nyeri Nitisols: The Aberadare Mountains combined with neighbouring Mount Kenya, creates the perfect microclimate for Nyeri. Here at high altitudes, Nyeri benefits from the region's porous, highly fertile, nutrient rich volcanic soils known as Nitisol. Nitisols are typically derived from parent materials like volcanic ash or basalt. The unique soil is highly acidic, loaded with organic matter and has excellent drainage and strong structural stability, giving coffee from this region its distinct winey or juicy acidity.  

Micro Microlots: In Kenya, microlots are either traceable to a specific factory like Gachatha, or sometimes down to individual farms. Small batches known as 'day lots' are graded and separated out, based on how good they taste in the cup. Since most Kenyan farmers only have 1/8–1/4 of a hectare, this sort of blended Coop processing is the most common in Kenya, with local farmers usually bringing their cherries to a nearby factory.

Blended microlot, blended varieties: This particular lot isn’t from a single variety, but a tasty blend of Batian, SL34, and Ruiru 11--some of Kenya’s best-known coffee cultivars.

Gachatha Factory: Between the villages of Muthuaini, Thiriku, Gachenge and Kianjau sits Gachatha Factory. This factory was built in 1963 and is operated by the Gachatha Farmers Cooperative Society. Gachatha Factory has 9 permanent employees who oversee roles such as receiving cherries and managing farmer payments. During harvest season the factory hires around 25 seasonal workers to support receipting and processing. Gachatha, being between so many villages, has built soak pits for water treatment to avoid contaminating water sources as well as following other precautions with regards to waste water and pollutants. There is a big focus from local communities as well as the factory, on preserving the indigenous plant life in that area, to protect local wildlife.