The Extra line at Doubleshot features rich and exotic single-origin espressos. Seasonal, surprising, and for the discerning palate. This time, it’s Kenya Gachami. Right from the first whiff, you’ll be greeted by aromas of black currants, plums, and dried fruit. On the palate, you’ll detect notes of fruit jam, caramel, and ripe plums. The coffee has a full, juicy body with a pronounced yet pleasant sweetness. This espresso certainly stands out from the rest.
Behind this distinctive flavor lie beans from Kenya, specifically the Kirinyaga region at the foot of Mount Kenya. The coffee comes from the Gachami processing station, which belongs to the Baragwi Farmers Cooperative Society, an organization that brings together small local farmers. They grow their coffee trees at an elevation of 1,700–1,800 meters above sea level on fertile volcanic soils. Gachami has been in operation for nearly fifty years, carefully processing coffee cherries throughout that time, making it one of Kenya’s most sought-after processing stations.
This coffee undergoes the traditional washed process. First, the pulp is removed, and then the beans are fermented for 16–24 hours. Next, the beans are washed and soaked in clean water for approximately another 24 hours. Finally, they are dried on raised African drying beds for 15–21 days. The resulting blend consists of four Kenyan varieties—SL28, SL34, Batian, and Ruiru 11. Each contributes to a rich flavor profile, allowing you to enjoy an exceptionally interesting espresso experience at home.
- Altitude: 1,700–1,800 m above sea level
- Processing station: Gachami