We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Nyeri
Varietal: Batian, SL28, SL34, Ruiru 11
Process: Washed
Altitude: 1120–2300 masl
 
Lying 160 km north of the capital Nairobi, you will find the Gathaithi mill sandwiched between the elegant Mt. Kenya and the Aberdare ranges, putting it at a vantage point of great production for coffee. The area is layered with beautiful red volcanic soil that helps infuse the coffee trees with all the mineral and organic goodness necessary for optimum production. This volcanic soil contributes to the unique quality of great Kenyan coffee, namely a deep sweetness and a vibrant, complex acid structure.
 
The producers here form the Gathaithi Farmers Co-operative Society (F.C.S) which collectively organises resources and shares the cost of the necessary inputs for their farming amongst other social initiatives. The cherries are delivered ripe to the station where they are sorted and pulped of their skins. After pulping, the coffee is fermented overnight to break down the sugars, before traveling through channels to the soaking tank where the coffee is carefully cleaned and again soaked before being laid out to dry on raised beds.