Kenya Gatuyaini AA Washed

Gatuyaini Farm coffees follow a classic Kenyan processing model, optimized for cup clarity and precise acidity:

1. Selective cherry picking: Only fully ripe red cherries are picked.

2. Pulping: Mechanical pulping machines remove the outer skin of the cherries.

3. Fermentation: The cherries undergo dry fermentation for 24–36 hours, the length being adjusted according to ambient temperature and humidity.

4. Washing: Clean water is used to remove mucilage (slime), the coffee is then sorted by density.

5. Drying: Parchment coffee is slowly dried in the sun for 2-3 weeks on raised African beds until it reaches 10-12% moisture.

6. After drying: The parchment rests before being peeled, cleaned and sorted by grain size. Final quality control includes hand sorting and packing into GrainPro bags for export.

Othaya Farmers Cooperative Society, Ichamama Factory

Ichamama Wet Mill coffee comes from the fertile Nyeri region, at the foot of the extinct Mount Kenya volcano. The red volcanic soils, high altitude and cooler climate create ideal conditions for coffee with distinct cup clarity and lively acidity.

The cherries come from over 780 smallholder farmers, over 270 of whom are women, who are members of the Othaya Farmers Cooperative Society. The farms are small (on average half a hectare) and coffee is often grown alongside bananas, corn, macadamia nuts or avocados.

The main varieties are SL28, SL34 and a smaller proportion of Ruiru 11 and Batian, which are resistant to fungal diseases and maintain high cup quality. All cherries are hand picked, sorted and washed at Ichamama Mill, dried on raised beds and finally inspected before export.

The company is Fairtrade certified and supports the community not only economically but also socially - school projects, health screenings, and local infrastructure.