{"product_id":"kenya-gachatha-aa","title":"Kenya Gachatha AA","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eDried cherry, jammy blackberry and caramel, balanced by sparkling grapefruit acidity and a sweet, candy-like finish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e\u003cbr\u003eGachatha, Nyeri County, Central Kenya, Kenya\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHEIGHT\u003c\/strong\u003e\u003cbr\u003e1800 MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003cspan\u003eSL28, SL34, Baitan, Ruiru 11\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003eWashed\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e\u003cbr\u003eSmallholder Producers delievering to Gachatha Factory\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1716\/0623\/files\/Cafe_Imports_Kenya_Microlot-3-2022-05-03-033035.jpg?v=1780355209\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e\u003cstrong\u003eABOUT ME\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWe cupped a lot of Kenyan coffees this year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTruthfully, it was an exceptional season and there were plenty of coffees we would have been thrilled to buy. But when the cupping was over and the scores were tallied, this lot from Gachatha came out on top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFrom the first cup, there was something unmistakable about it. Sweet blackberry, dried cherry and juicy grapefruit define the cup, while layers of caramel sweetness emerge as it cools. Vibrant, complex and incredibly refined.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe coffee comes from Gachatha Factory in Nyeri County, one of Kenya's most celebrated coffee-growing regions. Here, around 1,000 smallholder farmers cultivate coffee on tiny plots scattered across the fertile foothills of the Aberdare Range at approximately 1,800 metres above sea level. Cool mountain nights, warm sunny days and rich volcanic soils combine to produce coffees with the clarity, intensity and sweetness that have made Nyeri famous among coffee lovers worldwide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFounded in 1963, Gachatha has built a reputation for producing some of the region's finest coffees. Farmers hand-pick ripe cherries before delivering them to the factory, where they are meticulously sorted, washed and dried on raised beds. It's a process that requires patience and attention to detail, but the resulting cup speaks for itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhat we love most about this coffee is its balance. It has all the hallmarks of a great Kenyan coffee - vibrant acidity, expressive fruit and exceptional clarity - yet remains incredibly approachable and easy to drink. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eAs the mornings are cooler and winter settles in, this is exactly the kind of coffee we find ourselves reaching for - sweet, comforting and endlessly satisfying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cstrong\u003eBREW GUIDES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eWe recommend the following recipes as a starting points: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eEspresso\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eDose: 21 grams  \u003cbr\u003eBrew temperature: 93.5ºC\u003cbr\u003eBar Pressure: 8.0 \u003cbr\u003eBrew time: 25 - 32 sec  \u003cbr\u003eBrew weight: 46 grams \u003cbr\u003eBrew Ratio: 1:2.2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePour Over\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eBrew temperature: 94ºC\u003cbr\u003e20g in 320ml out (1:16 brew ratio)\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eEspresso recipe developed on a La \u003c\/i\u003e\u003cem\u003eMarzocco Linea using\u003c\/em\u003e\u003cem\u003e 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. \u003c\/em\u003e\u003cem\u003eHave fun experimenting.\u003c\/em\u003e\u003c\/p\u003e","brand":"KoKo Coffee Roasters","offers":[{"title":"250g \/ Whole Bean \/ Espresso Roast","offer_id":42548540833867,"sku":"7","price":26.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Whole Bean \/ Filter 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