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  • Load image into Gallery viewer, Gatina AB

Gatina AB

A heavy sweetness of honey and nectarine combines with a fresh grapefruit acidity for a juicy feel.
  • Our first fresh crop Kenyan coffee of the year.
  • Has a ripe and juicy feel.
  • Whole Bean Coffee - 250g (8.8oz).
  • Release date: 17th of June, 12:00 (GMT +2).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:





Gatina AB

We are excited to release our first fresh crop Kenyan coffee of the year, an AB lot from the Gatina factory in Nyeri. Gatina is owned by the Mugaga Farmer’s Cooperative Society, one of their 5 mills in the Nyeri region, also including Kiamabara, Gathugu, Kagumoini and Kieni. Mugaga are renowned for their high quality output and careful stewardship of coffee production, you will see their mill names on high-end roasters’ offer lists the world over. This level of quality also pays, the cooperative now counts almost 5000 members and growing, with new farmers seeking out Mugaga for the high prices received and level of agricultural support provided. Gatina is a local Kikuyu word meaning ‘bottom’; Gatina lies at the lowest altitude of any of Mugaga’s mills, located at around 1600 masl in eastern Nyeri, close to the border with Kirinyaga. This lot is of the AB screen size, a screen size of 15 or 16 when compared to other coffee producing countries, or about 6.6 mm. The screen size doesn’t necessarily have any effect on quality, but the larger AA lots often carry a price premium. When roasting Kenyan coffees we appreciate the uniformity in screen size, which leads to really even development across a batch. The lot consists of the classic Kenyan varietals SL28 and SL34, strains of Bourbon selected by Scott Laboratories due to their high quality potential and drought resistance, as well as being well suited to Kenyan growing conditions. There is also a small amount of Batian, a hybrid variety with a high level of tolerance to disease. Batian is closely related to Ruiru 11, another disease resistant hybrid popular in Kenya. Both count SL28 and SL34 as parents, along with some Robusta crossing. Since it’s release in 2010, many farmers have experimented with small amounts of Batian and Ruiru, but so far these varietals still make up a tiny minority of exported lots. The cup profile here is more citrus forward compared to a traditional berry-like Kenya profile, with a ripe and juicy feel.

The Cooperative system in Kenya

Kenya operates on a system similar to its neighbour Ethiopia, where small-holder farmers are often part of cooperatives, delivering their harvested cherries to wet mills owned by the cooperative to be processed. In Kenya, these wet mills are more often referred to as factories, and many cooperatives own several within a small region, keeping the distance from farm to mill down. The cooperative pays a price to each farmer for their cherries, depending on the quality and quantity they delivered to the mill, and on the price they receive from green coffee buyers for the processed product. Cooperatives often employ a mill manager, a very important role, as they are ultimately responsible for the quality of the mill’s output. Their stewardship of coffee fermentation is a huge factor, but the quality of raw cherries arriving at the mill is also important to control. Careful sorting during fermentation stages can help, but often managers will reject damaged or unripe cherries before they even enter the mill. Many cooperatives also pool their resources to provide support to their members, such as visits from agronomists, and low interest loans for investment in farms.

Kenya’s traditional washed process is a big factor in the unique character of Kenyan coffees. The cherries are first depulped mechanically, as soon as they arrive at the factory. The cherries should arrive for depulping as soon as possible after picking, hence why cooperatives make a great effort to have factories located close to concentrations of smallholders. After depulping, the seeds are covered in a layer of sticky fruity pulp, or mucilage. The mucilage is fermented in large tanks for between 12 and 24 hours, breaking it down to a point that it can be thoroughly ‘washed’ from the seeds, using long washing channels. Then, before drying, the cherries are taken to another set of fermentation tanks, and fermented again under water, normally for a shorter time, between 10 and 12 hours. This ‘double soak’ is popular in Kenya, and is useful not only for enhancing the cleanliness and intensity of the final cup, but also as a second opportunity to sort for lower density floating seeds, as these are often of lower quality, or from unripe cherries. This attention to detail is the reason Kenyan coffees are so consistently of very high quality, and why they carry a price premium above many other producing countries.


Cooperative Mugaga FCS
Region Nyeri
Altitude 1600-1800 masl
Varietal SL28, SL34, Batian
Process Washed
Harvest November 2018


The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.


Espro press

Hario V60


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