The washing method at Gathaithi involves hand sorting the cherries to remove unripe or overripe fruit. An Agaarde disk dekering machine removes the skin and pulp, and the kernels are sorted by density. The highest quality beans are fermented for 16-24 hours, washed and then soaked in clean water for 16-18 hours. This meticulous process, followed by sun drying on African drying beds for up to 21 days, yields a coffee with great structure and elegance, with notes of blackcurrant, black tea, citrus, white grape and apricot.

Handpickers chose Washed Gathaithi Coffee for its excellent quality and unique flavor profile. The cooperative society’s commitment to traditional methods and quality control ensures a cup that is not only delicious but also a true representation of Nyeri’s fine coffee heritage. This selection supports the cooperative’s efforts and highlights the complex journey from cherry to cup.