Kenya Gichuka AB

Bright // Clear // Complex

From the tea-growing hills of Kiambu, Gichuka is a high-elevation Kenyan coffee shaped by cool temperatures, deep red volcanic soils and the careful work of a smallholder cooperative. At 1,898 metres above sea level, the slow development of the cherries supports the bright acidity, clarity and complexity associated with coffees from Central Kenya.

Gichuka Factory was established in 1985 near Gatundu, in Kiganjo, and now operates under the Kimaratia Farmers' Cooperative Society, bringing together around 750 smallholder farmers. Unlike many Kenyan coffee-growing areas, Gichuka sits within a tea-producing zone, where the cool climate and approximately 1,500mm of annual rainfall create excellent conditions for coffee. The cooperative's harvest is divided between an early crop from April to June and a second season from October to December.

Traditional Kenyan washed processing

Ripe cherries are delivered to the factory and pulped using fresh water drawn from the Theta River. The coffee then ferments overnight before being washed, soaked and laid out on raised drying beds. The parchment is regularly turned, sorted and carefully monitored to ensure even drying before milling.

The factory's water recirculation system and conditioning bins help keep the process consistent, while wastewater is directed into soak pits away from natural water sources. The cooperative also encourages farmers to plant trees across their farms, supporting healthier and more resilient growing environments.

Origin: Kenya
Factory: Gichuka Factory
Producer: Kimaratia Farmers' Cooperative Society
Region: Kiambu, Central Kenya
Varietals: SL28, SL34, Ruiru 11 & Batian
Altitude: 1,898 m.a.s.l.
Process: Fully washed

Brewing

We'd start with a clean filter brew to keep the coffee's clarity and structure in focus. It also works well through an Aeropress or cafetière, with the grind adjusted to suit your brewer.