Kenya Muranga Gatagua

Process & Profile

Smallholders deliver only handpicked, ripe cherries to Gatagua Factory, where a Cherry Clerk selects the best through visual sorting and floating. The cherries are pulped, fermented for 48 hours, then washed and soaked for 12. Parchment dries on raised beds for 14–21 days, with regular turning and careful covering to ensure slow, even drying.

The result? A huge-bodied, savory cup bursting with flavor. Think green apple, juicy papaya, crisp lime, fragrant jasmine, and rich dark chocolate—Kenya is always one of my favorite origins and this one does not disappoint.

Every Sip Starts with a Story

Gatagua Factory, operated by the Gatagua Farmers Cooperative Society (FCS), receives cherry from over 845 smallholders farming at 1,600–1,800 masl. The name "Gatagua," meaning “gathering” in Kikuyu, reflects the union of three cooperatives that came together to form the society. Since partnering with Kahawa Bora in 2019, Gatagua has significantly improved yields, quality, and farmer incomes.

Farmers receive training in pruning, cultivation, and harvesting, along with soil analysis to guide sustainable input use. This focus on quality has raised cup scores from 85 to 87–88+ and nearly quadrupled production.

Most members grow SL28 and SL34 on plots under 1 hectare. These drought-tolerant varieties, developed by Scott Agricultural Laboratories, are known for their deep roots and exceptional cup quality.