The total area under coffee cultivation in Kenya is 160,000 hectares, and plantations make up about one-third of the site.
However, smallholder farmers who assign themselves to cooperatives work on the most significant part of the land.
These red volcanic lands’ rich nutrient and mineral soil, combined with the highland’s cooler temperatures, make for a unique terroir for developing an exquisitely aromatic profile for coffee. The main crop in northern Embu ranges from November through December, and the smaller fly crop from May through June.
The Gachami Coffee Factory is in a part of Kirinyaga County in central Kenya, one of the world’s most renowned coffee growing origins, located between the fertile highlands of the Mount Kenya Forest Reserve and the Mountain Range of Aberdare, 105km from the capital city of Nairobi.
All coffee is sorted meticulously, properly de-pulped, washed, and dried under the African sun on so-called “African Beds” until reaching the optimum rate of moisture, approximately 12%, after processing.
Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18.5 screen size, meaning that they are larger than 7.2 millimeters.
This AA “TOP LOT” Fully Washed blend from smallholders in Kirinyaga County in Nyeri is packed with intense and complex fruit flavours. A wine-like acidity and silky body complement the well-known Kenyan black currant and red berry notes. Sweet pineapple with a strong, clean citric acidity.