Gachatha Farmer Cooperative Society

Grow and process some of the cleanest, juiciest coffees and pass along more profits to the farmers than most co-ops in the region.

Year Founded:

2000

Partnered with Stumptown:

2015

Varieties:

SL28 and SL34

Processing techniques:

Fully washed with a Kenyan-style double fermentation

What’s New:

The coffees from this cooperative just keep getting better every year.

The Producer

The Gachatha Farmer Cooperative Society supports 1,100 farmers who each cultivate about 200 coffee trees. The farmers here come from nine surrounding zones to deliver their cherry to the Gachatha factory washing station – not surprisingly so. Gachatha passes on 90% of payment to their farmers, versus the requisite 80% that you’ll find in many places here.

Due to local governmental changes in the last few years, our ability to source coffee directly here is nearly impossible. We rely on our export partners like Dorman’s to put us in touch with impeccably run, high-quality farmer cooperatives like Gachatha.

0
1
2

The Place

Located about 150 kilometers north of Kenya’s capital Nairobi, the Gachatha Farmer Cooperative Society is close to the town of Othaya in Nyeri County. Both coffee and tea are grown here in the cadmium orange soil along the slopes of the Aberdare mountains. Everywhere you look, bright green foliage — enormous banana leaves, the lush dark green of jungle — strikes a contrast to the bright orange clay whose minerality gives the coffee such depth and nuance.

0
1
2

The Process

Careful cherry selection and a unique style of meticulous washing and drying gives Kenyan coffee a notably juicy and clean profile. The nearest water source is the Kangunu stream and water is recirculated for conservation.

0
1
2

More Details

After careful cherry selection, each farmer delivers their cherry to Gachatha washing station where they weigh and separate it. They depulp the cherry then dry ferment it for about 24 hours, stir it then ferment it for another 24 hours. Afterwards, they wash it and soak it overnight. They dry and sort the parchment on raised beds. Finally, they move it to conditioning bins to rest in the shade.