kenya - gichathaini aa
New year, new coffee. We’re excited to introduce our first single-origin of 2026: Kenya - Gichathaini AA (pronounced gee-cha-thai-nee).
This playful, vibrant brew is a true taste adventure. Our team sat down to enjoy a brew and describe the flavours in more detail. The main flavour notes of rambutan, red currant and red apple sing through, but it is so much more complex than that. It's exciting! Our roastery team picked up on notes of sour lollies, juicy blackcurrant and Chardonnay.
Perfect paired with a Scotch Finger to balance the acidity.
This beautiful washed coffee comes from the small-scale farmers of the Gikanda Farmers Cooperative Society in Mathira West, Nyeri. The factory is owned and operated by the farmers themselves, with around 1,045 registered members and 770 active growers, empowering them to make key decisions around production and management.
Most of Kenya’s coffee is produced by smallholders delivering cherries to central processing units, where washed coffees are the norm. While methods vary slightly from place to place, Kenyan washed coffees typically include a unique soaking step, contributing to the clarity and brightness the region is known for.
Our single-origins are always limited. Once it’s gone, it’s gone.
brew guide
here's how we do it. we recommend a ratio of 60g of freshly ground coffee for every litre of water. this is a good place to start, but you can fine-tune your recipe to suit your taste. you'll find some suggested brewing ratios of hot water to ground coffee for you to use below. if you have any questions, flick us a message - our team can happily help.
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water | coffee
250ml | 15g
500ml | 30g
750ml | 45g
1L | 60g
