Specialty-grade whole-bean coffee from Kenya, roasted by the Polish roastery BeMyBean. Lightly roasted, perfect for pour-over brewers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. In the cup you’ll find notes of red currant, raspberry, and wild strawberry.
Country of origin: Kenya
Region: Nyeri
Farm: Gachatha
Processing method: Washed
Varieties: Batian, Ruiru 11, SL28, SL34
Altitude: 1950 m a.s.l.
ABOUT THE COFFEE
Kenya Gachatha is a showcase of everything that makes Kenyan coffee so exciting. Grown in the Nyeri region, at the foot of the Aberdare mountains, by members of the Gachatha Farmers Cooperative Society, this coffee impresses with its intensity and clarity. In the cup you’ll find red currant, raspberry, and wild strawberry — a full spectrum of fruity freshness with the delicate acidity typical of the best lots from this region.
The beans are processed using the washed method — one of the most precise and demanding techniques in the coffee world.
The process begins with careful sorting of ripe cherries, hand-selected by the farmers. The fruit then goes into a depulper, where the pulp is mechanically removed, leaving the beans covered with a thin layer of mucilage — a natural, sticky, sugar-rich coating.
Next, the beans undergo water fermentation for 12–24 hours in concrete tanks. During this time, natural enzymes break down the remaining mucilage, giving the coffee its characteristic cleanliness and bright, well-defined cup profile. After fermentation, the beans are thoroughly rinsed in clean, cold water, often using a cascading washing system, and then sorted by density — heavier, sugar-rich beans move into the highest quality grades, such as AA.
The final stage is drying on raised African beds, where the coffee spends 10 to 14 days. The beans are regularly turned and covered at midday or during rainfall to ensure even drying and ideal moisture levels.
The result? A coffee of exceptional clarity and depth — juicy, intense, and complex, perfect for alternative brewing methods. Every sip of Kenya Gachatha is a journey through red fruits with a gently wine-like finish that lingers long after the cup is empty.
| Manufacturer: | BEMYBEAN |
|---|---|
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | Low |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Kenya |
| Coffee bean origin: | Kenya |
| Country of roasting: | Poland |
| Farm: | Gachatha |
| Flavour notes: | forest fruits |
| Growing location: | 1950 m n.p.m. |
| Growing region: | Nyeri |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | Low |
| Variety: | Batian, Ruiru 11, SL28, SL34 |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Washed |
| Tasting notes: | czerwona porzeczka, malina, poziomka |
| Product type: | Coffee |
| EAN: | 5907106195843 |
| Index: | 2101014485 |
Specialty-grade whole-bean coffee from Kenya, roasted by the Polish roastery BeMyBean. Lightly roasted, perfect for pour-over brewers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. In the cup you’ll find notes of red currant, raspberry, and wild strawberry.
Country of origin: Kenya
Region: Nyeri
Farm: Gachatha
Processing method: Washed
Varieties: Batian, Ruiru 11, SL28, SL34
Altitude: 1950 m a.s.l.
ABOUT THE COFFEE
Kenya Gachatha is a showcase of everything that makes Kenyan coffee so exciting. Grown in the Nyeri region, at the foot of the Aberdare mountains, by members of the Gachatha Farmers Cooperative Society, this coffee impresses with its intensity and clarity. In the cup you’ll find red currant, raspberry, and wild strawberry — a full spectrum of fruity freshness with the delicate acidity typical of the best lots from this region.
The beans are processed using the washed method — one of the most precise and demanding techniques in the coffee world.
The process begins with careful sorting of ripe cherries, hand-selected by the farmers. The fruit then goes into a depulper, where the pulp is mechanically removed, leaving the beans covered with a thin layer of mucilage — a natural, sticky, sugar-rich coating.
Next, the beans undergo water fermentation for 12–24 hours in concrete tanks. During this time, natural enzymes break down the remaining mucilage, giving the coffee its characteristic cleanliness and bright, well-defined cup profile. After fermentation, the beans are thoroughly rinsed in clean, cold water, often using a cascading washing system, and then sorted by density — heavier, sugar-rich beans move into the highest quality grades, such as AA.
The final stage is drying on raised African beds, where the coffee spends 10 to 14 days. The beans are regularly turned and covered at midday or during rainfall to ensure even drying and ideal moisture levels.
The result? A coffee of exceptional clarity and depth — juicy, intense, and complex, perfect for alternative brewing methods. Every sip of Kenya Gachatha is a journey through red fruits with a gently wine-like finish that lingers long after the cup is empty.
| Manufacturer: | BEMYBEAN |
|---|---|
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | Low |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Kenya |
| Coffee bean origin: | Kenya |
| Country of roasting: | Poland |
| Farm: | Gachatha |
| Flavour notes: | forest fruits |
| Growing location: | 1950 m n.p.m. |
| Growing region: | Nyeri |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | Low |
| Variety: | Batian, Ruiru 11, SL28, SL34 |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Washed |
| Tasting notes: | czerwona porzeczka, malina, poziomka |
| Product type: | Coffee |
| EAN: | 5907106195843 |
| Index: | 2101014485 |