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Scenery Coffee

Kenya - Gichathaini AA #001 [24/25]

Kenya - Gichathaini AA #001 [24/25]

Returning for a second harvest, we can't quite believe it either but the first out-turn (specific day lots - that's what the # number means!) from Gichathaini is once again a banger. Logistics are much faster this year - we've both received and released this new crop months earlier than last year. When you combine that with how good the Kenya harvest has been - it's night and day in how vibrant this coffee is presenting.

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Brew Guide:

Best Brewed with: Filter

Lightest Influence: Really pushing this one hard to present maximum complexity - so much sweet fruits and acidity. Maybe a touch more developed than Karumandi, but only a fraction if so

Best Rested: 3-4 weeks

Filter: 60g/L & 98°C, with rest we like to move down to 94°C

Espresso: Turbo shots + 3 weeks rest. 18g/50g+ & 20s

We’re tasting: Big poached rhubarb aromatics, fresh raspberry leaf, hedgerow florals. In the cup - juicy, bright & malic. Rhubarb & raspberry dominate the hot cup, with the jammy sweetness & body of mixed wine gums. As it cools green apple, blackberry & hints of panela become apparent, with some tingling phosphoric acidity.

Traceability

Country of Origin:
 Kenya
Region:
 Mathira, Nyeri, Central Highlands
Producer:
 800 smallholders in the Gikanda Farmers Co-operative Society
Station:
 Gichathaini Factory
Variety:
 SL-34 (90%), Some SL-28, K7, Ruiru-11
Elevation:
 1700-1900 MASL
Process:
 Washed: Cherries delivered to Gichathaini and hand sorted, before floating and pulping. The pulper acts as an initial density sort into the different grades of coffee.
The wet parchment is then dry fermented in shaded concrete tanks for 18-36hrs, before washing using density sorting channels. The parchment undergoes a secondary soak in holding tanks before drying on raised beds over 12-20 days.
Import Partner:
 Nordic Approach via Dormans.
Harvest
 Crop 24/25, Arrived UK: May 30th 2025

 

The Story

Following Kenya's challenging 23/24 crop year, this season represents a remarkable return to form - with ideal cherry maturation conditions producing an unprecedented 60% AA grade harvest and the vibrant characteristics we expect from top Kenyan lots. 

Kenya's coffee sector is experiencing a strong rebound, with production forecast to grow by 13.3% and the Nairobi Coffee Exchange recording historic prices of $363 per 50-kg bag in during the peak of export season in early 2025. 

The Central highlands region, which produces about 60% of all coffee in Kenya, sits on the slopes of Mount Kenya and the Aberdare ranges, where nitisol soils developed from volcanic rocks provide better chemical and physical properties than other tropical soils - acidic with pH between 5.3 and 6.0, perfectly suited for Arabica coffee. In Nyeri County specifically, the name derives from the Masaai word nyiro meaning red after the volcanic soil, where cool highland temperatures allow cherries to ripen slowly and develop unique flavors.

Gichathaini has to be one of our top, top Kenyan factories - run by the Gikanda FCS, who also own Ndaroini and Kangocho. We're also big fans of Ndaroini and it's one we'll definitely look out for in the 2026 Kenya lineup.

Gichathaini factory sits close to the town of Karatina, drawing fresh water from the Ragati river for processing. The smallholder farmers are still producing a majority of SL varieties - a rarity as they're not as resilient to the coffee berry disease that has been a serious issue with Kenyan coffee production over recent decades. The combination of trad varieties; proper Kenyan processing - including the long double soak, not rushing the fermentations, and a cracker year for the weather - have produced something really quite special. Let's be honest - last year's lot was good, but we think this year is GREAT. 

Credit for additional farm & producer photography: Gikanda FCS, Nordic Approach

Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication.
You are of course welcome to open your coffee earlier and it should still be tasty!

Once opened, consume within 2 weeks 

We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.