STORY:

Gachatha Farmer Cooperative is made up of about 1150 farmers. Jane Nyawira has managed the wet mill (factory) for over 12 years now. This is rare to see such a long manager and shows that dedication and consistency always help provide a great cup. Located 100 miles north of Nairobi, the cooperative is in the famous coffee growing region of Nyeri. Utilizing the elevation of the Aberdare mountains...

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Kenya Gachatha OT-19 - 5 lbs.

If you have been involved in specialty coffee for the last few years, chances are, you have heard of or tasted the sweet fruit of the Gachatha Farmer Cooperative. Every year this wet mill (factory) produces some of the best Kenya coffee. This lot from Outturn 19 lives up to the hype. Enjoy bright stone fruit, berries, black currant, and complex sugars & acidities. Be on the look out for Outturn 20 and our Peaberry lot from the same cooperative later this year.

Origin: Kenya

Region: Nyeri

Farm: Gachatha Farmer Cooperative

Process: Kenya Washed, Raised-bed Dried

Elevation: 2000 meters

Varietal: SL-28 & SL-34

Cup: Black Currant, Floral, Red Wine, Candied Grapefruit

$ 110
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STORY:

Gachatha Farmer Cooperative is made up of about 1150 farmers. Jane Nyawira has managed the wet mill (factory) for over 12 years now. This is rare to see such a long career as a mill manager and shows that dedication and consistency always help provide a great cup. Located 100 miles north of Nairobi, the cooperative is in the famous coffee growing region of Nyeri. Utilizing the elevation of the Aberdare mountains and water from the Kangunu river. This station has consistently produced incredibly sweet, complex bright coffees and we are continually trying to bring these coffees in.

 

 

KENYA PROCESS:

First cherries are sorted and the underripe and overripe cherries are removed. Once sorting is finished the coffee is de-pulped. This is done by squeezing the bean through a screen and removing the fruit and skin. The coffee is then left to ferment in white ceramic tiled tanks for 24 hours. The coffee is then stirred for a short amount of time and left to ferment for another 24 hours. After two days of dry fermentations, they wash the coffee. Using fresh water, it removes the sticky mucilage that was attached to the beans until the bacteria during fermentation loosened its hold. It’s then soaked in water to slightly ferment over night. Next the coffee goes through sorting and density channels, separating lots and then is taken to raised beds to dry. Once it reaches 11.5-12% moisture content, the coffee is taken to conditioning bins to rest until it goes to the dry mill.

 

 

SUGGESTED USE:

We suggest a Kalita Wave for this coffee. Clarity is important and we want you to taste all those vibrant red fruits. Try 24g of coffee to 400g of water. Finish pouring by 1:40, and it should drain by 3:30. Taste this coffee all the way from warm to cool so you really enjoy the crisp juicy nature of the coffee. This coffee is also very refreshing as an iced brew. Follow the same kalita wave recipe listed above, but put 150g of ice in the decanter, and only pour 250g of water! Grind a little bit finer and bloom for 45s to maximize extraction. This will compensate for the shorter brew time. Put ice in the cup, and enjoy. Legit brunch coffee right here. 

 

 

TRANSPARENCY:

Kenya Gachatha OT-19

We worked with Dormans Coffee to help bid on this coffee for us at the NCE. We paid $5.19/lb and cupped it at a 90. We happily contracted forty-two 67 kilo bags. While in Nairobi we happened to run into our friend Joe (Cafe Imports Australia), and he was generous enough to help us import this into the United States.  Cafe Imports saved us a lot of paperwork, time and stress by throwing our coffee on containers they already had coming to the US. Tip your cup to them as well when you're sipping this beauty.

 

http://dormanscoffee.com/               

http://www.cafeimports.com/

 

- The Coffee Commodity purchase price was $1.43/lb when we purchased this coffee.

- The Fair Trade Coffee minimum price was $1.63/lb when we purchased this coffee.

 

* We as a company believe transparency is unbelievably important. However, we decided only to list what is shown here because we don’t know where to stop. Do we list the amount of coffee lost in roasting due to moisture loss? Should we list our roaster Mark's salary? The warehouse rent? The utilities? The point of listing things above is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries. If you have concerns feel free to email us and I’ll write you back when I’m available. 

- Jon

 

RELATIONSHIP COFFEE

 

Relationship Coffee is an initiative we, at Onyx, have purposely created to describe our sourcing and buying practices and how we document them. Certifications like Direct Trade, Fair Trade, and others have impacted the coffee communities in mostly positive ways but also in some negative ways. We find that blanket terms and applying them to a multitude of business models no longer describes what we do.

 

In reality, every company is different, and we wanted to step out from the mold and create a new set of standards that exceeds in every department from quality to transparency to pricing. The growers, exporters, importers, associations, cooperatives, and other entities are always a set of relationships. To be honest, many are our friends as much as they are our producers and partners. We share information, family news, meals, housing, many faiths, and argue politics. Oh, and we love it. Relationship Coffee for Onyx is the mark of an honest exchange ethos that permeates our company, and we hope it encourages the growth of specialty coffee for the future.

 

GOALS

 

  • We visited the farm or cupping lab and listened to the producer/agronomist or head cooperative/association to ascertain better knowledge about the culture and practices.
  • We cupped the coffee, and it scored to our industry-high standards.
  • We do not buy futures or multiple harvests to ensure that what we cupped for that year is what we serve.
  • We do not ask for exclusivity from producers, binding their options.
  • We pay what the coffee is worth. This always is at least double Fair Trade minimum due to the quality we buy, and many times is three to ten times the amount.
  • We do not finance any coffee. Cash flow is just as important as final price. Coffee is paid in full upon delivery, and we pay a percentage up front upon contracting. 
  • We are completely transparent from price to logistics to cupping score, to who we work with buying and shipping coffee.
  • We work to set premiums after a contracted price to incentivize quality and community building. This can be .10¢ - .25¢ extra per pound or community projects such as school supplies in the growing village, sports jerseys, vented chimneys for kitchen fires, etc.

 

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