Gatchatha AA, Kenya, Filter

Gachatha AA is a celebrated Kenyan coffee from the Nyeri region, known for its bright, sweet, and complex flavor profile. It has a balanced, bright acidity and a silky texture, with tasting notes often including grapefruit, stone fruits like peach, and honey sweetness. The "AA" designation indicates the largest and densest coffee bean grade, which typically produces a more intense flavor and aroma.
Characteristics of Gachatha AA coffee
Flavor Profile: Expect a complex mix of fruity notes like grapefruit, peach, and blackcurrant, balanced by a distinct sweetness (honey, brown sugar). Some batches might also feature notes of jasmine or a wine-like quality.
Acidity: It has a bright, crisp, and pleasant acidity, often described as citric or tart.
Body: The coffee has a medium, silky, or juicy body.
Aroma: Floral and sweet aromatics are common.
Processing: It is a "fully washed" coffee, processed at the Gachatha Farmers Cooperative Society in Nyeri.
Varietals: It is a blend of SL 28, SL 34, and Ruiru 11 coffee varietals.
Why it's highly regarded
Origin: Grown in the Nyeri region, high on the slopes of the Aberdare Mountains, where the high altitude and rich volcanic soil lead to slow cherry maturation and complex flavor development.
Consistency: Coffees from the Gachatha cooperative have a history of consistently high quality.
Grading: The "AA" grade means the beans are the largest and densest, which usually corresponds to a more intense and flavorful cup. Grown in the fertile red volcanic soils of Nyeri, Kenya, this coffee comes from the Gichathaini Factory, part of the renowned Gikanda Farmers’ Cooperative Society. Over 700 smallholder members carefully handpick and deliver their cherries daily, where they are meticulously washed using fresh water from the Ragati River and slowly dried on raised beds. The result is a clean, vibrant cup that reflects the precision of Kenyan processing and the dedication of the farming community behind it.