Gichatha-ini - Experimental Natural

Black & White Coffee Roasters partnered with Gichatha-ini Factory, a central hub for over 800 smallholders in Nyeri, Kenya and part of the Gikanda Farmers Cooperative Society. Coffee grown at high elevations on volcanic soils yields intense and complex flavors. The name Gichatha-ini comes from the Kikuyu word muchatha, a medicinal plant that grounds the project in land and community. In this experimental natural, ripe cherries are spread on African style raised beds. A plastic layer is laid to absorb heat, and the beans are burrito wrapped during the sun’s peak to encourage fermentation while shielding them from direct light. This technique helps cultivate bold, winey African flavor profiles that are both fruity and nuanced. The roaster describes the taste as intensely fruited, a blueberry bomb with tropical mango notes; the sipping experience is winey and rich, reminiscent of a glass of cabernet sauvignon with a kiss of dark chocolate. Origin Nyeri, Kenya. Elevation 1700-1900 MASL.