KENYA Gatina Ab
General Information
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Origin: Kenya
County: Nyeri Cooperative: Mugaga Farmers Cooperative Society Washing Station: Gatina Farmers: 790 active members (316 female, 474 male) Cultivar: SL28 - SL34 - Ruiru 11 - Batian Altitude: 1800 - 2050 masl Process: Fully washed with double fermentation Harvest: November 2025 - January 2026 Cherry Price | FOB Price: 5,92 USD/kg | 10,03 USD/Kg Screen | Moisture | Density: 15-16 | 10.5% | 0.72 g/ml Packaging: 30 Kg VP box Score: 86.5 Notes: Hibiscus, grapefruit, rosehip, black tea |
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TRACEABILITYNestled just a few kilometres outside the bustling town of Karatina in Nyeri County, Gatina stands as one of the respected washing stations in one of Kenya’s most celebrated coffee regions. Positioned between the western slopes of Mount Kenya and the eastern foothills of the Aberdare Range, Gatina benefits from a stunning highland terroir that produces coffees known for their vibrant brightness and layered complexity.
The station, established in 1968, draws its cherries from 790 smallholder farmers — more than 30% of whom are women. These dedicated growers cultivate tiny plots averaging just 0.1 hectares each, often tending only a few hundred trees. Together, they work under the Mugaga Farmers Cooperative Society, which oversees five washing stations and supports its members with training, inputs, and a strong focus on quality. Gatina’s farms sit at altitudes ranging from 1,800 to 2,050 masl, where deep red volcanic soils, consistent bimodal rainfall (around 1,175 mm annually), and cool highland temperatures create ideal conditions for premium coffee. The main varieties grown here are the classic SL28 and SL34, alongside the more disease-resistant Ruiru 11 and Batian. At the factory, the incoming cherries undergo a meticulous fully washed process with double fermentation. Water sourced from streams fed by Mount Kenya is used for pulping, followed by overnight dry fermentation, thorough washing in grading channels, and a 24–48 hour soaking period. The parchment is then carefully spread on raised African beds for sun-drying and hand-sorting to remove any defects. Once dried, the parchment travels to a specialised dry mill where it is hulled, graded by bean size and density, and given a unique Outturn Number (ON). This numbering system is the backbone of Kenya’s traceability — it clearly links each lot back to Gatina Factory, Mugaga Cooperative, and the specific harvest season. Many specialty buyers appreciate this transparency, as the mill can often keep smaller, high-quality lots separate rather than blending them. The result is a clean, expressive Kenyan coffee that consistently showcases the bright, fruity character Nyeri is famous for. COFFEE GRADES IN KENYAEvery coffee farm in the world — even the most reputable ones — produces a mix of high-quality, medium, and lower-quality beans. Therefore, separating the denser, larger, and better beans from the lighter and defective ones is essential to maximising the producer’s financial returns.
In Kenya, once a lot has been processed, it is delivered in parchment to the Marketing Agent (MA) by the producer or cooperative. The MA then mills and grades the coffee by shape and size, assigning each lot a unique Outturn Number (ON). This ON is crucial for ensuring transparency and traceability throughout the system. Although the lot now has a unique Outturn Number, it is divided into several different grades based on bean size:
Given the high volume of samples and limited time available, we focus our attention primarily on the AA, AB, and PB grades. Thanks to the centralised and highly efficient system of the Nairobi Coffee Exchange, this focused approach allows us to discover exceptional “hidden jewels” from remote areas of the country — coffees that would be almost impossible to find by simply travelling around Kenya. In simple terms, the Nairobi Coffee Exchange functions like a weekly Cup of Excellence, creating healthy competition and rewarding the best lots with higher prices. THE EVOLUTION OF KENYAN COFFEE VARIETIESKenya was one of the last African countries to be introduced to coffee. Yet today, it is renowned for producing some of the most delicious and highest-quality coffees in the world.
The main contributors to this reputation are the famous coffee varieties SL28 and SL34. Developed by the Scott Agricultural Laboratories in the 1930s (hence the “SL” prefix), these two varieties are celebrated for their exceptional cup quality, bright acidity, and complex flavours. They are also remarkably drought-tolerant, capable of surviving extended dry periods while still producing good yields. However, despite their many strengths, both SL28 and SL34 are highly susceptible to major diseases, particularly coffee leaf rust and coffee berry disease (CBD). In recent years, climate change has severely affected Kenya’s traditional cultivars. Changing rainfall patterns and rising temperatures have led to increased disease pressure and lower harvests. To address these challenges, the Kenya Coffee Research Foundation introduced new, more resilient varieties: Ruiru 11 (released in 1985) and Batian (released in 2010). Ruiru 11 offers several advantages for farmers: strong resistance to coffee berry disease and leaf rust, significantly higher yields, and a compact growth habit that allows for denser planting. Batian is also highly resistant to pests and diseases, delivers higher yields, and produces larger beans than many other wide Kenyan varieties. Today, many Ruiru 11 plants in Kenya are grafted onto SL28 rootstock. Grafting is a horticultural technique in which tissues from two different plants are joined so they continue to grow together as one. In this case, the upper part (scion) is Ruiru 11 — chosen for its disease resistance, high productivity, and compact structure — while the lower part (rootstock) is SL28, which provides a deep, robust root system that improves nutrient and water absorption, enhancing overall plant resilience and cup quality. |
KENYAN DOUBLE FERMENTATION
GATINA FACTORY LOCATION
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