Region: Karundu, Nyeri Elevation: 1800-2100 masl About: The Gachatha mill was founded in 1963 by the Gachatha Farmers' Co-operative. Since most producers in Kenya are small-holder farmers, it makes sense for them to work together in a cooperative arrangement. This allows them to share resources and gives them greater access to markets. Farmers deliver their coffee cherries to the mill, where they are pulped and fermented in tanks of water overnight. This process creates the very classic and highly prized Kenyan profile of berries, tropical fruits and sparkling acidity. Region: Karundu, Nyeri Elevation: 1800-2100 masl About: The Gachatha mill was founded in 1963 by the Gachatha Farmers' Co-operative. Since most producers in Kenya are small-holder farmers, it makes sense for them to work together in a cooperative arrangement. This allows them to share resources and gives them greater access to markets. Farmers deliver their coffee cherries to the mill, where they are pulped and fermented in tanks of water overnight. This process creates the very classic and highly prized Kenyan profile of berries, tropical fruits and sparkling acidity.

Region: Karundu, Nyeri Elevation: 1800-2100 masl About: The Gachatha mill was founded in 1963 by the Gachatha Farmers' Co-operative. Since most producers in Kenya are small-holder farmers, it makes sense for them to work together in a cooperative arrangement. This allows them to share resources and gives them greater access to markets. Farmers deliver their coffee cherries to the mill, where they are pulped and fermented in tanks of water overnight. This process creates the very classic and highly prized Kenyan profile of berries, tropical fruits and sparkling acidity. Region: Karundu, Nyeri Elevation: 1800-2100 masl About: The Gachatha mill was founded in 1963 by the Gachatha Farmers' Co-operative. Since most producers in Kenya are small-holder farmers, it makes sense for them to work together in a cooperative arrangement. This allows them to share resources and gives them greater access to markets. Farmers deliver their coffee cherries to the mill, where they are pulped and fermented in tanks of water overnight. This process creates the very classic and highly prized Kenyan profile of berries, tropical fruits and sparkling acidity.