It's truly extraordinary to witness Kenya's unwavering excellence in coffee sorting and processing.

Every step has been meticulously mastered in the unique Kenyan style, resulting in exceptional quality and consistency. Expectations are high, and so are the results.

On the cultivation side, there are interesting dynamics, but not all of them are positive. The emblematic and flavorful SL28 and SL34 cultivars are increasingly being replaced by more resistant varieties such as Batian and Ruiru 11, leading, to some extent, to a loss of expertise. Moreover, the average age of coffee producers is extremely high. Who will take over?

However, there are pockets of enthusiasm and hope: some people are planting SL cultivars, focusing on organic farming, and an increasing number of young people are getting into coffee cultivation. This is what we hear.

I have never been to Kenya, but I hope to go there in 2027 to see for myself what's happening.

At Tribute, we like to offer a varied selection of Kenyan coffees every year. While they all possess that distinctive "Kenyan" aromatic flavor, these exceptional coffees come in many different styles.

This coffee displays the typical aromatic signature of Kenyan coffee, with powerful notes of red fruits, a hint of blackberry, and a floral violet note on the finish.

I hope you enjoy it!

Paul Arnephy

Producers: 500 farmers, members of the Kimaracha Farmers’ Cooperative Society

Location: Kiambu County

Species: Arabica

Cultivar: SL-28, SL-34, Batian, Ruiru 11

Process: Clean parchment dried

Drying: Drying beds

Altitude: 1,600 - 1800m

Harvest type: Manual

Exporter: Dormans

Importer: Nordic Approach

Green coffee moisture content at purchase: 10.4%

FOB: USD 10.69 / kg

Gachika Factory is part of the Kimaratia Farmers’ Co-operative Society (FCS), located in Kiambu County, on the slopes of the Aberdare mountain range in Kenya. Situated at an altitude of between 1,600 and 1,800 metres above sea level, the factory works with approximately 500 active farmers and produces around 750 bags of coffee per year.

Kimachara Cooperative operates three washing stations: Gachika, Gichuka and Gitare, with Gachika being the largest of the three. The cooperative integrates concrete sustainable development measures into its production process. Farmers return coffee pulp from the washing station to their farms, where it is mixed with cow manure and used as fertilizer for coffee trees.

Harvest and processing

The factory site benefits from clay-loam soils, average annual rainfall of 1,400 mm, and average temperatures of 20.5 °C. Flowering generally takes place between February and March, harvesting from October to December, and shipping between March and April. The cooperative produces coffees from the SL 28, SL 34, Batian and Ruiru 11 varieties, all processed using the fully washed method.

At the Gachika factory, cherries are hand-sorted upon arrival before being pulped and fermented overnight. After fermentation, the parchment is washed and graded into different categories, including P1, P2, P3 and P lights. The coffee is then dried on raised beds for 12 to 16 days.

Filter Coffee
Ratio 1:16
15g ground coffee
240g water (between 92-99°c depending on the brewing device)

The brewing device is not very important; we use the Orea porcelain for its fast flow and design.

The most important thing is to grind fresh coffee and use low-calcium water.

Espresso

If you have professional-grade equipment, you can make a delicious espresso with this coffee.

Aim for a 1:3 ratio and enjoy!