Kenya Gichathaini
Reviews.
Acidic and fresh. Notes of gooseberry, rhubarb, and sea buckthorn.
Ships within 1 week after roast date
100% specialty arabica coffee beans only
Coffee Collective's coffee beans are at their peak 2 to 3 weeks after roasting
| Variety | SL28, SL34, Ruiru11, Batian |
| Processing | Washed |
| Producer | Gikanda Cooperative |
| Region | Nyeri |
| Elevation | 1600-1900 masl |
About this coffee:
A member of the Gikanda cooperative in Nyeri, Kenya, Gichathaini is a top-performing factory with 1,850 farmers. With a new dry mill and meticulous fermentation and drying techniques, their SL28, SL34, Ruiru11, and Batian coffees maintain exceptional clarity and complexity.
About Coffee Collective:
At Coffee Collective, we work from a simple yet essential philosophy: To create truly great coffee, we start with the people who grow the beans. We trade directly with coffee farmers and pay prices far above market level. This is not just an investment in quality but also in farmers’ livelihoods, their future, and a more sustainable coffee industry.
Just as you pay a premium for a great wine, we believe that exceptional craftsmanship and outstanding quality deserve fair rewards. By paying more, we enable producers to invest in better production methods, improve their quality of life, and develop coffee to new heights, something you can taste in every cup.
Brewing Recipe :
| Filter | |
| Brewing ratio | 1 : 16 |
| Ground coffee | 15g |
| Total water | 250ml |
| Water temperature | 93ºc |
| Brew time | 3 minutes |
In the cup.
How Kenya Gichathaini shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.