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How is African Kenyan Coffee? Introduction to the Story of Kenyan Gachatha Processing Station

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style ) FrontStreet Coffee - Introduction to Kenyan Coffee Gachatha Processing Station Most coffee beans are graded and inspected by the Kenya Coffee Board and then sold at auctions. The public auction system can be traced back to before 1934. The auction method adopts an agency system. Kenya has 50 agents holding

FrontStreet Coffee - Kenya Gachatha Processing Station Introduction

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Most coffee beans are graded and inspected by the Kenya Coffee Board and then sold at auctions. The public auction system can be traced back to before 1934. The auction method adopts an agent system. Kenya has 50 licensed agents who send sample beans to their respective customers for cupping. Customers can bid on their preferred coffee through agents at the auction. However, this method seems to encourage middlemen and erode farmers' income.

Therefore, in 2006, Kenya reopened 32 independent sales agents who can directly contact foreign coffee buyers without going through auctions. However, these must meet the Kenya Coffee Board's standards for quality, storage, bank guarantees, etc. Both systems operate in parallel. After several years of development, it has become the most transparent auction distribution system. Better quality coffee can obtain better prices through cupping, encouraging more cooperatives and farms to join. However, I feel that the latter allows direct contact with farmers to obtain first-hand information.

The grading system uses AA PLUS/AA/AB, but this only refers to particle size and uniformity, not quality differences. Premium altitude ranges from 1,600 to 2,300 meters. From 2009 to 2010, due to the impact of global warming and diseases, reduced production caused prices to rise. Kenya's irreplaceable strong blackcurrant acidity flavor makes good Kenyan beans remain at high prices. Harvesting can be done twice a year, with April-June being the secondary season and October-December being the main harvest season.

The Nyeri region is Kenya's main producing area. The Gachatha Processing Station collects coffee beans from farmers within a 5-kilometer radius, purchasing green beans from about 750 nearby farmers. Each farmer grows an average of 200 coffee trees, and the coffee beans are processed using traditional Kenyan washing methods. The most distinctive feature of this place is that shading is mainly provided by banana leaves, offering fresh peach blossom aroma, creamy texture and wildflower honey flavor, with red currant and kumquat acidity. Acidity is the key characteristic of Kenyan coffee.

Property Characteristics:

Farm: Gachatha Processing Station
Grade: AA
Country: Kenya
Region: Nyeri, Central Mountain Region
Altitude: 1,750~1,900 meters
Farm Size: Small-scale coffee farmers
Soil: Red Volcanic Loam soils
Harvesting Method: Hand picked

In Summary:

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