Kenyan coffees are renowned for their acidity, and the Gathaithi AA impresses with the remarkable precision of its acidity profile.
Hailing from Nyeri County in the heart of Kenya’s highlands, this coffee is produced by farmers from the Gathaithi Cooperative, centred around the washing station of the same name. The cooperative operates in an environment defined by volcanic soils and a cool, high-altitude climate, and today comprises over 1,600 growers.
In the cup, you will find the hallmark of Kenyan coffees: a clean, juicy, and precise acidity—but above all, a sense of clarity. Redcurrant notes emerge first, carrying that crisp, sharp acidity typical of small red berries. The tasting experience then evolves, becoming more delicate as a note of Sencha tea adds a touch of elegance. Finally, orange comes to the fore, and the acidity softens, becoming mellower and juicier.