Tim Wendelboe - Gachatha Espresso

The coffees from the Gachatha wet mill are consistently top-tier in Kenya, known for their high quality and strong demand. The cooperative trains farmers in best agricultural practices and provides seedlings. Most farmers grow traditional SL28 and SL34 cultivars, with some planting newer hybrids like Ruiru 11 and Batian. This coffee features intense fruity flavours, including hibiscus, rhubarb, rose hips, and red berries. Post-harvest, cherries are handpicked, sorted, depulped, and dry fermented for 12-16 hours. After washing and grading, the coffee is dried on elevated tables for 10-14 days, then stored in conditioning bins and vacuum-packed for export to Norway. This is the espresso version of this coffee.