Gachatha AB

About the Coffee

Gachatha Factory sits in Karundu, in Tetu Subcounty, on the slopes of the Aberdare Range in Nyeri, Central Kenya, at 1,800-2,100 meters. It was established in 1963, the same year Kenya gained independence, and operated under the Giant Tetu Farmers' Cooperative until 1999, when it became independent as the Gachatha Farmers' Cooperative Society. More than 1,500 active smallholder farmers deliver cherry here from small plots across the region.

The coffee is a mix of SL28, SL34, Ruiru 11, and Batian. SL28 was selected in the 1930s for drought tolerance and a sweet, wine-like profile. SL34 is prized for rich body and balanced acidity but needs careful management against disease. Ruiru 11 brings high yields and stronger disease resistance to the mix.

Cherries are handpicked at peak ripeness, sorted at the factory, and pulped before the parchment ferments in concrete tanks for 12 to 24 hours. It's then washed in fresh water, often from nearby rivers, and can soak for up to 24 hours during peak harvest to help clean up the cup. Drying happens on raised beds, turned regularly and shaded during the hottest parts of the day, taking anywhere from 5 to 21 days depending on the weather.

About Hatch

Hatch's founder started roasting coffee by hand while living in West Africa. That early habit led to a roastery and brewery built out in Markham, Ontario, where the team started with cold brew before moving into roasting.

Hatch roasts on a Loring 70kg (2022) and a Loring 35kg (2015), alongside a Stronghold S9X (2022) for smaller lots. Canning runs through a Sovda Mini and a fully automated bagging line, both added in 2023. The team includes seven active Q-Graders.