This year'sChristmas edition from Tim Wendelbobrings coffee from the Gachatha washing station in the heart of the Nyeri region, which is among the best Kenya has to offer. The cup develops an intense fruity profile full of blackcurrants, blackberries, and raisins, complemented by a delicate, fresh wineiness and juicy acidity. This coffee is lively, distinctive, and yet harmonious, ideal for the holiday season when it warms both body and soul. When prepared as a filter or espresso, its depth, purity, and natural sweetness, reminiscent of freshly harvested berries, stand out.
Founded in the 1960s,the GachathaCooperative brings together around 900 small farmers from the Nyeri region who mainly grow the famous Kenyan SL28 and SL34 varieties, complemented by the more modern Ruiru 11 and Batian hybrids. Together, they farm small plots of land in the fertile hills along the Aberdare Mountains, where volcanic soil and high altitude, around 1,900 meters above sea level, create ideal conditions for growing specialty coffee. The Gachatha Cooperative is renowned not only for the quality of its processing, but also for its educational programs. At its demonstration farm, it trains its members in sustainable agriculture, shade tree cultivation, and careful soil management.
The coffee is processed using the traditional Kenyan washed method. The cherries are hand-picked, sorted, then hulled and dry-fermented for 12-16 hours. After washing in clean water, the coffee is dried on raised tables for 10-14 days, with careful monitoring of temperature and humidity. This process guarantees the exceptional purity, sparkling acidity, and fruity intensity for which Kenyan coffees are renowned. Thanks to many years of cooperation with local farmers and consistent quality control, Gachatha is one of the most reliable producers in the region, and this batch is perfect proof of that.