MEET THE PRODUCER | Gichatha-ini Factory is a central hub for over 800 smallholders in Nyeri, Kenya, and it is part of the Gikanda Farmers Cooperative Society. Coffee growing on these farms benefits from high elevation and rich volcanic soil, resulting in intense, complex flavor profiles. As for Gichatha-ini Factory itself, the name is derived from the Kikuyu word muchatha, a medicinal plant which grows abundantly throughout the region. This name signifies the factory’s connection to the land and its commitment to local culture and community. TRUST THE PROCESS | In this unique adaptation of traditional natural processing, ripe coffee cherries are spread out on African-style raised beds for drying just like you’d expect, except that a plastic material has been laid out on the raised beds first, which soaks up heat from the sun and encourages the development of big, bold African flavor profiles of old. During the heat of the day, the coffee on the raised beds is wrapped up, burrito-style, with more of that plastic material, which encourages more fermentation and also protects the beans from direct sunlight. TAKE A SIP | At first sip, this Kenyan coffee reminds us so much of what Ethiopian coffee “used to taste like,” and that flavor profile holds a very special place in our hearts. A decade ago, big, bold Kenyan naturals didn’t really exist, but coffees like this one prove that they’re here now and ready to party. It’s intensely fruited—a big blueberry bomb with a tropical flare, like mangoes. The sipping experience is winey and rich, reminding us of sipping a glass of cab sav while noshing on dark chocolate. Origin | Nyeri, Kenya Producer | Gichatha-ini Factory Farm | smallholders in the Gikanda Farmers Cooperative Society Process | Experimental Natural Variety | SL34, SL28, K7, Ruiru 11 Elevation | 1700–1900 MASL

MEET THE PRODUCER | Gichatha-ini Factory is a central hub for over 800 smallholders in Nyeri, Kenya, and it is part of the Gikanda Farmers Cooperative Society. Coffee growing on these farms benefits from high elevation and rich volcanic soil, resulting in intense, complex flavor profiles. As for Gichatha-ini Factory itself, the name is derived from the Kikuyu word muchatha, a medicinal plant which grows abundantly throughout the region. This name signifies the factory’s connection to the land and its commitment to local culture and community. TRUST THE PROCESS | In this unique adaptation of traditional natural processing, ripe coffee cherries are spread out on African-style raised beds for drying just like you’d expect, except that a plastic material has been laid out on the raised beds first, which soaks up heat from the sun and encourages the development of big, bold African flavor profiles of old. During the heat of the day, the coffee on the raised beds is wrapped up, burrito-style, with more of that plastic material, which encourages more fermentation and also protects the beans from direct sunlight. TAKE A SIP | At first sip, this Kenyan coffee reminds us so much of what Ethiopian coffee “used to taste like,” and that flavor profile holds a very special place in our hearts. A decade ago, big, bold Kenyan naturals didn’t really exist, but coffees like this one prove that they’re here now and ready to party. It’s intensely fruited—a big blueberry bomb with a tropical flare, like mangoes. The sipping experience is winey and rich, reminding us of sipping a glass of cab sav while noshing on dark chocolate. Origin | Nyeri, Kenya Producer | Gichatha-ini Factory Farm | smallholders in the Gikanda Farmers Cooperative Society Process | Experimental Natural Variety | SL34, SL28, K7, Ruiru 11 Elevation | 1700–1900 MASL