Happy days, Kenyans are back in and fresh, a great time of year to be in! Welcome back the tangy and zesty, welcome back the juicy red fruits and berries, welcome back high high sweetness and complexity, welcome back Kenya. Here we have it, our first release of our yearly triptych in an AA, AB and PB. We start off big in both flavour and size, incomes Gachatha AA, a bright zingy pink grapefruit acidity, mouthwatering and refreshing, as a banging Kenyan should be. Hibiscus florals, think red florality which is also tangy and has flavours of old red boiled candied sweets. This sweetness lingers and then develops into a buttery body and finish with hints of vanilla and molasses.
GACHATHA
Nyeri County is renowned for its significant contribution to Kenya's coffee production, standing out among other coffee-producing regions. This picturesque area lies nestled between the majestic Mt Kenya and the Aberdare ranges, located just to the east of the Great Rift Valley.
The climatic conditions and natural features of Nyeri create an ideal environment for coffee cultivation. The region boasts rich, red volcanic soils, a bountiful supply of rainfall, and gentle yet warm temperatures, all of which are essential elements for producing high-quality coffee.
When harvest time approaches, the coffee producers in Nyeri County embrace an organic approach, handpicking only the ripe cherries. Kenya experiences two distinct coffee crops each year. The early, or fly crop, is harvested between June and August, while the main or late crop is collected from October to March, predominantly from farms situated at higher altitudes.
After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp – known as the wet processing method. The nearest water source and the factory are dependent on electrical pumps to move water to reservoir tanks before using it for processing.
(In partnership with Falcon)
