The renowned Copenhagen roastery The Coffee Collective, known for its focus on sustainability and transparency in the coffee market, presents the unique GICHATHAINI coffee from the Nyeri region of Kenya. Thanks to careful selection and roasting, this coffee will appeal to anyone who loves juicy, fruity notes, which combine in a clean, complex cup of coffee with a bright, balanced acidity. Fresh notes of gooseberry, rhubarb, and sea buckthorn (with hints of citrus in places) stand out thanks to the washed method, which perfectly highlights the coffee's exceptional flavor profile.
The beans come from the important Nyeri region on the western slopes of the extinct Mount Kenya volcano, where the Gikanda cooperative, which brings together around 1,850 growers, operates. The diverse community of small farmers delivers their harvest to the Gichathaini station, where the coffee undergoes careful processing. The ideal conditions of the area ensure slow ripening of the coffee cherries and the development of lively and complex flavors in each bean. Traditionally, the highly prized SL28 and SL34 varieties are grown here, which farmers supplement with the more modern and resistant Batian and Ruiru 11 varieties.
The coffee is processed using the traditional washed method, which is standard in Kenya and guarantees a clean, balanced profile with distinctive fruity notes and pleasant acidity. After being harvested by hand, the beans are mechanically hulled, fermented overnight, and then washed several times with clean water. Washing is followed by slow drying on raised beds for 12 to 18 days, depending on the weather. The result is a precisely processed coffee with a bright fruity character that will delight any lover of clean and complex flavors.
- Altitude: 1,600–1,900 metersabove sea level.