AA GICHICHI, Kenya
AA GICHICHI, Kenya

AA GICHICHI, Kenya

Regular price £9.95
Sale price £9.95 Regular price £0.00
Apple, Blackcurrant, Caramel, Sesame

This Kenya AA lot is from Gichichi wetmill, one of a few washing stations operated by Othaya Cooperative Society Limited based in Othaya in Nyeri county. For this lot, Gichichi worked with 341 local small holder farmers who cultivate small farms, typically small plots of land around their home. The farms in this subregion range up to 1,950masl in altitude, while Gichichi itself sits at an impressive 1,900masl, perfect cool conditions for arabica production and processing.

Weight

Pickup available at Chippenham

Usually ready in 24 hours

AA GICHICHI, Kenya

200g / Whole bean

  • Chippenham

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +447511207973

  • Coffee House

    Pickup available, usually ready in 24 hours

    20 Borough Parade
    Chippenham SN15 3WL
    United Kingdom

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on various factors like aroma, flavour, acidity, body, aftertaste, sweetness and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

What is single origin?

  • Single origin means the coffee comes from one specific region, farm, or cooperative, rather than a blend from multiple places. This allows you to experience the unique characteristics of that area’s climate, soil, and processing methods.

What are tasting notes?

  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process.

What is the processing method?

  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste.
  • Free UK royal mail tracked 48 delivery on all orders over £25.
  • For orders under £25  delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Apple, Blackcurrant, Caramel, Sesame
SCORE: 86.5
PRODUCER: Othaya Coop
ALTITUDE: 1,800 Masl
VERIETAL: Batian, Ruiru 11, SL28, SL34
PROCESSING: Washed

Othaya Coop

The Gichichi Wetmill, part of the esteemed Othaya Cooperative in Nyeri County, Kenya, exemplifies the collaborative spirit of smallholder coffee farming. This cooperative is supported by 341 local farmers, each cultivating small plots of land surrounding their homes. These small-scale growers contribute to the vibrant coffee culture of the region, ensuring each harvest is a collective effort rooted in tradition and care.

Nyeri, Kenya

Nestled between the eastern base of the Aberdare Range and the western slopes of Mount Kenya, Nyeri County is a region of stunning natural beauty and agricultural excellence. Its fertile central highlands benefit from cool temperatures, seasonal rainfall, and high altitudes, creating the perfect environment for producing some of Kenya's finest coffees.

The unique climate of Nyeri, with cool nights and a slow ripening process, encourages the development of dense, hard beans renowned for their high acidity and complex flavour profiles. Coffees from this region are celebrated for their bright acidity, full body, and vibrant notes of ripe fruits. Beyond its coffee legacy, Nyeri serves as a gateway to Aberdare National Park and Mount Kenya, drawing visitors to its rich landscapes and biodiversity.

WASHED PROCESSING

This coffee is wet processed, starting with the pulping of fully ripe cherries. After pulping, the cherries are fermented for 12 to 48 hours, depending on the weather. The beans are then washed and dried slowly over 2 to 3 weeks on raised African beds until they reach a moisture content of 10-12%.

Once dried, the coffee is taken to the Othaya dry mill, where it rests in parchment for three weeks before being hulled, cleaned, and graded by bean size. The final step involves handpicking the coffee to ensure only the best beans are selected before being bagged in GrainPro for export.

This coffee is wet processed, starting with the pulping of fully ripe cherries. After pulping, the cherries are fermented for 12 to 48 hours, depending on the weather. The beans are then washed and dried slowly over 2 to 3 weeks on raised African beds until they reach a moisture content of 10-12%.

Once dried, the coffee is taken to the Othaya dry mill, where it rests in parchment for three weeks before being hulled, cleaned, and graded by bean size. The final step involves handpicking the coffee to ensure only the best beans are selected before being bagged in GrainPro for export.