Gachatha 2026 | Kenya
Bright & Juicy
Rhubarb & Hibiscus
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
Some coffees mark the changing of the seasons. For us, Gachatha is one of them. A long-standing Mecca Coffee favourite, its arrival signals that winter is nearly behind us and a new Kenyan season is beginning. Year after year, it stands out on the cupping table—bright, juicy and unmistakably Kenyan.
Gachatha is a coffee factory and wet mill established in 1963 on the slopes of the Aberdare mountain range in Nyeri County. This producer lot brings together coffees grown by smallholder farmers from surrounding villages, who deliver ripe cherries to Gachatha for processing. More than 1,500 members grow varieties including SL28, SL34, Batian and Ruiru 11 in the region’s deep red volcanic soils.
The cherries are pulped, fermented overnight, washed, soaked and slowly dried on raised tables. Reliable without ever feeling predictable, Gachatha has become a constant within our Producer Series.
Our Head of Coffee, Dan, grew up just outside Yorkshire’s famous Rhubarb Triangle—maybe that’s why he’s always chasing bright, juicy rhubarb notes. Gachatha delivers exactly that: Bright & Juicy, with hibiscus and rhubarb, vibrant sweetness and the clarity that makes Kenyan coffees so distinctive.
Country/Region:
Elevation: 1800 - 2100 masl
Coffee Varietal: SL 28, SL 34, Batian
Coffee Process: Washed
Harvest Year:
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
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