BREWING METHODS: Espresso & Filter

SCA SCORE: 88

MOKLAIR RANKING: Grand Cru

TRACEABILITY: Gatugi, Othaya Farmer’s Cooperative Society, Nyeri County, Alt. 1900m, Kenya

FLAVOR PROFILE: Redcurrant, Orange, Lime, Candied Tomato, Brown Sugar, Caramel

BODY: Juicy

ACIDITY: Medium

PROCESS: Double Washed

VARIETY: SL28/34

Nyeri

Nyeri County, located in central Kenya, enjoys cool temperatures and fertile highlands. Nestled between the eastern base of the Aberdares (Nyandarua Range), an extension of the Great Rift Valley, and the western slopes of Mount Kenya, it boasts a picturesque landscape and an exceptional agricultural environment

Nyeri, the administrative town of the county, is a key stop for visitors exploring the Aberdare National Park and Mount Kenya. The combination of rich volcanic soils, seasonal rainfall, and high altitudes creates an ideal microclimate for coffee cultivation. These conditions produce coffees renowned for their bright acidity, full body, and ripe fruit notes. The cool high-altitude nights slow down bean development, resulting in dense, high-quality coffee beans with a complex aromatic profile.

Gatugi

Among the remarkable coffees from the region is Gatugi, a lot produced by the Othaya Farmer’s Cooperative Society (FCS), which manages 18 washing stations, some of which were established in the late 1950s.

The Gatugi washing station is located at nearly 1,900 meters altitude, along the Ichamama River, which is fed by the pristine Karima Forest. Around 500 active cooperative members deliver their harvest here for processing.

The coffee cherries are meticulously sorted by flotation to remove unripe fruits before being depulped, washed, and dried. The cooperative also operates a dry mill, where the beans rest in parchment for three weeks before being hulled, cleaned, and graded.
This rigorous process ensures exceptional coffee quality, distinguished by its vibrant acidity and remarkable complexity.