#18 Kenya

The coffee from Gichatha-ini is renowned for its vibrant, complex profile—often showcasing bright acidity, juicy fruit notes, and a refined sweetness that has become a signature of Kenyan coffees. The dedication to meticulous processing, combined with the rich volcanic soils and high-altitude growing conditions of the region, results in a cup that’s consistently clean, crisp, and full of character.

But beyond the cup, what makes this coffee truly special is the story of collaboration and community behind it. Every bag represents the hard work of hundreds of farmers who, through collective effort, are able to produce something truly exceptional—both for their livelihoods and for coffee lovers around the world.

In supporting Gichatha-ini and the Gikanda Farmers Cooperative Society, we’re not just sourcing incredible coffee; we’re investing in a model that empowers farmers, promotes sustainability, and ensures that future generations can continue this legacy of excellence.

We often see smallholder farmers coming together to create stronger, more resilient agricultural communities, especially when individual lot sizes aren’t large enough to make an impact on their own. This spirit of collaboration is at the heart of the Gichatha-ini Factory, a respected coffee society that forms part of the renowned Gikanda Farmers Cooperative Society in Kenya.

Gichatha-ini is one of three factories operating under the Gikanda umbrella and has been a cornerstone of our sourcing efforts since 2012. Its reputation for producing high-quality coffee is matched by its dedication to community and sustainability. The factory itself is owned by the farmers who supply their coffee cherries, fostering a deep sense of pride and accountability in every step of the process.

Currently, Gichatha-ini Factory has 897 registered members, with around 770 farmers actively contributing their harvests. This high level of engagement highlights the trust and respect the farmers have in the cooperative model. By working together, these smallholder farmers gain access to better processing facilities, technical support, and fairer market opportunities that would otherwise be difficult to achieve independently.

Bryggeguide til Chemex, Hario, Stagg Fellow og December Dripper

Denne kaffe er ideel til manuelle bryggemetoder som Chemex, Hario V60, Stagg Fellow og December Dripper.

Bryggeforholdet og den samlede mængde afhænger af, hvordan du hælder vandet, kaffemængden og bryggetiden. Jeg anbefaler, at du eksperimenterer med forskellige hældeteknikker for at finde ud af, hvad der passer bedst til den kaffe, du brygger.

Trin 1: Præ-infusion

Præinfusion er processen, hvor kaffens partikler vædes, så de kan absorbere vand og frigive smag og aroma.

• Brug kun nok vand til lige at dække kaffen i filteret.
• Generelt gælder det, at mindre kaffe kræver mindre vand til præinfusion. Målet er at forberede kaffen til optimal ekstraktion.

Trin 2: Blooming

Under blooming udvider kaffepartiklerne sig, frigiver gasser og gør kaffens egenskaber klar til ekstraktion.

• Tip: Mindre kaffe = kortere bloomingtid. Mere kaffe = længere bloomingtid.
• Eksempler:
  • 33 g kaffe → 30 sekunders bloomingtid
  • 60 g kaffe → 50-60 sekunders bloomingtid

Denne fase er afgørende for at få kaffens smag og aromaer frem.

Trin 3: Opbygning af brygget

Dette trin handler om at styre bryggetiden og kontakten mellem vand og kaffe i filteret. Sådan gør du:

1. Undgå at kaffen tørrer ud: Sørg for, at kaffelaget forbliver vådt ved at hælde vandet jævnt og regelmæssigt. Hvis kaffen tørrer ud, kan det føre til ujævn ekstraktion.
2. Undgå overmætning: Vær forsigtig med ikke at hælde for meget vand, så du skaber en "svømmebassin"-effekt oven på kaffelaget.
3. Fokus på jævn gennemløb: Vandet skal løbe igennem kaffen i et jævnt og stabilt tempo for at sikre en ensartet ekstraktion og optimal smag.

Eksperimentér og find inspiration:
Hver kaffe har sine egne unikke egenskaber, så det er vigtigt at eksperimentere med hældeteknikker og timing. Justér og finpuds din proces ud fra den kaffe, du brygger. Du kan også finde yderligere tips i bryggevejledninger for de specifikke metoder.