How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Nyeri, Kenya
Process
Washed
Tasting notes
BlackcurrantBlackberryRaisin
Varietals
SL28SL34Ruiru 11Batian
Species
Arabica
Producer
Several smallholder farmers
Best for
Filter
About
Washed Kenyan coffee from the Gachatha wet mill in Nyeri, delivered by several hundred smallholder farmers. Cherries are depulped and graded on an old Aagard disc de-pulper, dry-fermented for 12 to 16 hours, washed and graded again by density, then dried 10 to 14 days on raised tables. Intense and fruity, with blackcurrant, blackberry and raisin.

More from Tim Wendelboe

Echemo
Tim Wendelboe
SINGLE ORIGIN · JIMMA, ETHIOPIA
Floral · White tea · Stone fruit
Light roast
Echemo Espresso
Tim Wendelboe
SINGLE ORIGIN · JIMMA, ETHIOPIA
Floral · White tea · Stone fruit
Light roast
Finca El Puente Catuaí
Tim Wendelboe
SINGLE ORIGIN · LA PAZ, HONDURAS
Herbal · Dark chocolate · Dried fruit
Light roast

FAQ

Where does Gachatha come from?

Gachatha comes from Nyeri, Kenya. It is a washed coffee.

What does Gachatha taste like?

Tim Wendelboe lists blackcurrant, blackberry and raisin.

How do I brew Gachatha?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.