Best Brewed with: Filter

Filter _ Origami 60g/L & 95°C, blooming 45" + 1-2-3 pours each 30" (berries/citrus complexity, tiny phosphoric, bit of green apple when cold)
Espresso _ IN 20g : OUT 50g+ & 20" (bright, tangy, thin body)

The Place
Gichathaini sits in the cool highlands of Nyeri, at the foot of the Aberdare Range. The region’s rich red volcanic soils and steady mountain breezes create ideal conditions for slow, even cherry maturation. The landscape is shaped by small family farms, each tending a few hectares with remarkable care.
The Process
Ripe cherries are delivered to the Gichathaini washing station, where they undergo meticulous hand-sorting before pulping. A controlled wet fermentation removes the remaining mucilage, followed by repeated washing in clean mountain water. The parchment is then dried on elevated beds, ensuring a crisp acidity, fine structure, and the hallmark clarity of Kenyan washed coffees.
The People
The washing station is part of the Gikanda Farmers’ Cooperative Society, representing around 800 of smallholders who rely on coffee as their primary livelihood. Their commitment to quality drives careful harvesting, selective picking, and responsible use of water resources. 🫐🍒🍊 This shared dedication is unmistakable in the cup: expect bright blackcurrant, orange zest, and a refined sweetness that reflects the precision and pride behind the work.