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Kenya Gichathaini

Hibiscus Minty Tayberry

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In the cup, expect intense red berries and hibiscus, sweet herbs, and a transparent, juicy mouthfeel. Very refreshing, fruity, and tasty coffee!

Product Details

  • Producer: Gikanda Farmers Cooperative Society
  • Country: Kenya
  • Region: Nyeri, Nyeri County
  • Elevation: 1800 m.a.s.l.
  • Variety: SL28, SL34
  • Roast Level: Light Filter Roast
Sourcing Story

49th Parallel Crop To Cup Story

Gichathaini Coffee Factory is one of three that comprises the Gikanda Cooperative Society located in Nyeri, central Kenya. This factory is collectively owned by the 800+ smallholder farmers in the surrounding area who provide their own coffee cherries for production. The majority of them (90%+) are growing the famous SL34 variety, with some SL28, Batain and Ruiri 11 also in the mix.

Receiving assistance from Coffee Management Services (CMS), the factory is always striving to increase the quality and quantity of coffee produced and in turn support the numerous smallholders that it works with.

The factory is Fairtrade, UTZ and Rainforest Alliance certified, with a conscious effort made to conserve water used in the coffee production process. The water used is drawn from the nearby Ragati river using gravity-fed channels, and is re-circulated during processing for conservation purposes. After processing it is drained into soak pits away from other water sources, avoiding pollution in the surrounding area.

As is common for most Kenyan coffees, all cherries are depulped then fermented for 18-36 hours in shaded tanks and fully washed before being sun-dried for 12-20 days on raised beds.

Brew Guides

Brew Method

Ratio: 1g coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%

Visit our brew guides for more ideas, click here.

Customer Reviews

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Customer Reviews
5.0 Based on 1 Reviews
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Filter Reviews:
Joel S.
Canada Canada
I recommend this product
A Bouquet of Flowers You Can Drink!!!

Many people will spend great money to have a Green Tip Natural Geisha experience. Auction lots have sold for well over US$1000.00 per pound. This trio is a bargain and I consider it to be up there with Panamanian Geishas that I have spent much more on. I am reviewing the Green Tip Abu Natural Anaerobic. It was brewed in a French press with a coffee to water ratio of 1:12, ground very coarse, water temperature (filtered) of 95 C, and a 4 minute steep with no bloom nor stir. The dry aroma was uniquely Geisha with a heavy floral presence intermingled with light grapefruit undertones. In the cup, it was a veritable smorgasbord of complex citrus, cocoa, and flowers (rosehip came to mind). It has a pronounced acidity giving a very bright cup and, as it cools, a distinct sweetness and full body creeps up onto the mid-palate. The finish kind of reminded me of a non-carbonated Jamaican soft drink, highly sweet with subtle fruits. Highly recommended but you must act quickly or you will miss out. FYI, I am a member of the SCA (Specialty Coffee Association) and have judged in Barista Championships.