Imagine holding a cup in which rose petals meet sweet caramel and a hint of black tea with a drop of lemon. That's exactly what Kenya Gatina Nyeri AB tastes like—a coffee that will transport you to the green hills beneath the majestic Mt. Kenya. It is juicy, clean, and layered, with notes of red grapes and raspberries that stand out especially when brewed with a filter.
The Gatina processing station has been operating since 1968 and today includes 790 small farmers from the Mugaga Farmers' Cooperative Society, more than a third of whom are women. Each farmer owns only a few hundred trees, which allows them to devote maximum attention to both harvesting and processing. The coffee is grown at an altitude of 1,800–2,050 meters above sea level, where volcanic soil and a cooler climate create ideal conditions for the slow ripening of cherries.
Processing is done using the traditional "fully washed"method. After selective hand harvesting, the cherries are sorted, pulped, and fermented overnight. They are then thoroughly washed in clean mountain spring water and dried for 7–15 days on raised African beds, which ensure even drying. This process highlights the typical Kenyan sparkle, bright acidity, and distinctive fruity character. The Batian, Ruiru 11, SL28, and SL34 varieties give the resulting cup a unique balance between sweetness, floral notes, and refreshing fruitiness.
- Altitude: 1,800-2,050 m above sea level.
- Processing station: Gatina