Kenya Gichathaini Peaberry
Reviews.
Grapefruit. Raw Sugar. Rose hip. Apple.
283g pack whole bean ship within 24 hours
100% specialty arabica coffee beans only
Onyx's coffee beans are at their peak 2 to 3 weeks after roasting
| Origin | Kenya |
| Variety | SL28, SL34 |
| Processing | Washed |
| Preferred Extraction | Filter & Espresso |
| Roast Level | Medium |
| Production Roaster | Diedrich CR-35 |
About this coffee:
This PB lot is a screen separation of small and round seeds, lending a juicy profile to the cup. Grown in Nyeri and processed at the legendary Gichathaini station, this coffee hits all the marks of a fantastic washed Kenyan coffee. Expect notes of vibrant citrus, with a juicy mouthfeel throughout.
The Story:
Driving upcountry to Nyeri is stunning, the driver expertly weaves their way through the traffic of Nairobi. The city can seemingly extend forever, due to the massive amount of layered housing extending from the city center. Once Nairobi fades away, you comfortably cruise the highway north towards Nyeri. On a clear day, Mount Kenya is in full snow capped view to the left, while miles and miles of pineapples pass by your right. Once you reach the base of Mount Kenya national park, well-known names of cooperatives and washing stations start to pop up.
One such station is Gichathaini Coffee Station, also known as Gichathaini Factory, located in Nyeri County. This renowned processing facility is part of the Thirikwa Farmers Cooperative Society, a collective of smallholder farmers who benefit from Nyeri's high altitudes, fertile soils, and microclimate shaped by the proximity of Mount Kenya. The region is blessed with abundant fresh water from nearby rivers, enabling meticulous washing of coffee, a hallmark of Nyeri’s exceptional output. Our partnership with Gichathaini has been ongoing for several years, and we remain committed to supporting their efforts as Kenya’s coffee landscape continues to evolve. This collaboration allows us to offer some of the finest coffees, rich in the vibrant flavors that Nyeri is celebrated for.
Brewing Recipe :
| Espresso | |
| Brewing ratio | 1 : 2.3 |
| Ground coffee | 18g |
| Espresso output | 42g |
| Brew time | 25-35 seconds |
| Filter | |
| Brewing ratio | 1 : 17 |
| Ground coffee | 20g |
| Total water | 300ml |
| Water temperature | 93ºc |
| Brew time | 3 minutes |
In the cup.
How Kenya Gichathaini Peaberry 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.