{"product_id":"gachatha-kenya-filter-coffee","title":"Kenya Gachatha — Tim Wendelboe","description":"\u003cp\u003eThis coffee takes you to the hills of Nyeri, Kenya — one of the most celebrated coffee-growing regions in the world.\u003c\/p\u003e\n\u003cp\u003eThe Gachatha wet mill has been one of Tim Wendelboe's most trusted sources in Kenya for many years. Processed by several hundred smallholder farmers growing the famous SL28 and SL34 cultivars, this is a textbook example of why Kenyan coffee is so distinctive. Intense fruit, clean structure, and a clarity in the cup that few origins can match.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Tim Wendelboe\u003c\/h2\u003e\n\u003cp\u003eTim Wendelboe is a specialty coffee roastery and espresso bar based in Grünerløkka, Oslo, Norway. Founded in 2007 by Tim Wendelboe — 2004 World Barista Champion — the roastery has become one of the most respected names in specialty coffee globally. Tim travels directly to origin to build long-term relationships with producers and wet mills, paying prices that reflect the quality and effort behind each lot. He has visited the Gachatha wet mill several times over the years and considers it one of the best producers of high-quality coffee in the Nyeri area.\u003c\/p\u003e\n\n\u003ch2\u003eAbout the Coffee – Kenya, Gachatha\u003c\/h2\u003e\n\u003cp\u003eThe Gachatha wet mill sits in the Nyeri region of Kenya, processing cherries from several hundred member farmers — most of them growing the traditional SL28 and SL34 cultivars. These varieties, developed specifically for Kenyan conditions, are responsible for the bold, intensely fruity character that defines the best Kenyan coffees. Some farmers have also planted newer hybrid cultivars — Ruiru 11 and Batian — but the classic SL profile remains unmistakable in the cup.\u003c\/p\u003e\n\u003cp\u003eBeyond processing, the co-operative provides extensive training to its farmer members, and maintains a demonstration plot at the wet mill where good agricultural practices are taught. They also grow and distribute coffee and shade tree seedlings to members — a sign of a well-run operation that Tim trusts year after year.\u003c\/p\u003e\n\n\u003ch2\u003eWhat Makes This Coffee Special\u003c\/h2\u003e\n\u003cp\u003eThe Gachatha wet mill uses a traditional Kenyan washed process, executed with care at every stage. Cherries are hand-picked and sorted before delivery. At the mill, they're depulped and graded using an Aagaard disc depulper, which uses water and gravity to separate dense beans from less dense ones. The parchment coffee then undergoes dry fermentation for 12–16 hours overnight, before being thoroughly washed and graded again by density. Higher and lower density lots are dried separately to maintain quality.\u003c\/p\u003e\n\u003cp\u003eDrying takes place on elevated drying tables over 10–14 days. The coffee is raked regularly for even drying, covered during the hottest part of the day to prevent overheating, and covered again at night to avoid condensation. Once moisture reaches 10–12%, the coffee is stored in conditioning bins before heading to the dry mill — and then vacuum-packed before shipping to Norway.\u003c\/p\u003e\n\n\u003ch2\u003eWhat to Expect in the Cup\u003c\/h2\u003e\n\u003cp\u003eThis is an intensely fruit-forward filter coffee with the clarity and structure that great Kenyan washed coffees are known for. Expect vivid notes of blackcurrants, blackberries, and raisins — bold and unmistakable. The acidity is bright and lively, with a natural sweetness and a clean, refined finish. Complex without being difficult, expressive without being overworked.\u003c\/p\u003e\n\n\u003ch2\u003eIdeal For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePour-over brewing methods\u003c\/li\u003e\n\u003cli\u003eFilter coffee brewing\u003c\/li\u003e\n\u003cli\u003eCoffee drinkers who enjoy bold, fruit-forward profiles\u003c\/li\u003e\n\u003cli\u003eExploring classic Kenyan wet mill coffees\u003c\/li\u003e\n\u003cli\u003eThose who appreciate roasters with genuine long-term origin relationships\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWho roasted this coffee?\u003c\/h3\u003e\n\u003cp\u003eThis coffee was roasted by Tim Wendelboe, a specialty roastery and espresso bar based in Grünerløkka, Oslo, Norway. Founded by 2004 World Barista Champion Tim Wendelboe, the roastery is known for its direct origin relationships and light-touch roasting philosophy. Tim has visited the Gachatha wet mill several times and has sourced from it consistently over many years.\u003c\/p\u003e\n\u003ch3\u003eWhere is this coffee grown?\u003c\/h3\u003e\n\u003cp\u003eThis coffee is processed at the Gachatha wet mill in the Nyeri region of Kenya. Nyeri sits on the southern slopes of Mount Kenya and is widely regarded as one of the finest coffee-growing areas in the country. The high altitude and fertile conditions contribute to the complex, intensely fruity character the region is famous for.\u003c\/p\u003e\n\u003ch3\u003eWhat varieties are used?\u003c\/h3\u003e\n\u003cp\u003eThe majority of farmers deliver SL28 and SL34 — the classic Kenyan cultivars that produce the bold fruit character this coffee is known for. Some farmers have also begun planting newer hybrid varieties, Ruiru 11 and Batian, though the traditional SL profile is clearly present in the cup.\u003c\/p\u003e\n\u003ch3\u003eWhat processing method is used?\u003c\/h3\u003e\n\u003cp\u003eThis coffee uses a traditional Kenyan washed process. Cherries are depulped, dry-fermented for 12–16 hours, washed and graded by density, then dried on elevated drying tables for 10–14 days. The coffee is carefully managed throughout drying — raked for even moisture, covered during peak heat and overnight — before being stored and vacuum-packed for shipping.\u003c\/p\u003e\n\u003ch3\u003eWhat brewing methods work best?\u003c\/h3\u003e\n\u003cp\u003eThis coffee is roasted for filter and works beautifully with V60, Kalita Wave, Chemex, or batch brew. Use 60–70g of coffee per litre of water, brew temperature between 92–96°C, and a medium-fine grind. Adjust to taste based on your water quality and equipment.\u003c\/p\u003e\n\u003ch3\u003eWhat does it taste like?\u003c\/h3\u003e\n\u003cp\u003eExpect intense notes of blackcurrants, blackberries, and raisins — vivid and fruit-forward — with bright acidity, natural sweetness, and a clean, structured finish. This is a classic, expressive Kenyan filter coffee at its best.\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":58263388062083,"sku":"TW-GACH-250","price":16.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7954\/5665\/files\/GachathaFilter-WEBSHOP_dd8be35e-82f4-41f9-bb6e-f416bfd7cf73.png?v=1781681364","url":"https:\/\/www.coffeehit.co.uk\/products\/gachatha-kenya-filter-coffee","provider":"Coffee Hit","version":"1.0","type":"link"}