Kenya GACHAMI AA from the legendary German roaster The Barn is exactly the kind of coffee that will captivate you from the very first sip. In the cup , it unfolds with a pronounced blackcurrant juiciness, complemented by mandarin freshness and a delicate plum sweetness. The coffee is bright, clean, and layered, withatypical Kenyan“syrupy” qualitythat envelops the flavor profile and gives it depth. As it cools, caramel sweetness and a subtle note of black tea emerge, prolonging the aftertaste and elegantly tying the entire experience together.
Gachami comes from the Kirinyaga region on the slopes of Mount Kenya, one of the most respected coffee-growing areas in all of Kenya. The Gachami Factory is part of the Baragwi Farmers’ Cooperative Society, which brings together thousands of smallholder farmers and ranks among the country’s largest producers. Approximately 1,200 growers bring their cherries here, often from small family plots of a few hundred bushes, located at an altitude of around 1,700 to 1,800 meters. The SL28 and SL34 varieties are iconic in this region and have long defined what we imagine when we think of Kenyan coffee with high acidity and fruity precision.
Processing is carried out using the traditional washed method, which has been perfected in Kenya. After being hand-picked, the cherries are carefully sorted, then pulped and fermented for 16 to 24 hours. The coffee is then washed in clean water and soaked for approximately another 24 hours, which helps highlight the purity and clarity of the resulting flavor. This is followed by drying on raised beds, which takes 15 to 21 days and involves regular turning and protection from direct sunlight. This precise process gives Gachami AA its characteristic transparency, juicy acidity, and distinctly fruity character, where blackcurrant, mandarin, and caramel come together in a very precise and energetic cup.
- Producer: Gachami Factory
- Altitude: 1,700–1,800 m a.s.l.