COMING SOON! Kenya Gachika

*This coffee is currently on its way to Rome and will be shipped as soon as it arrives.*

200g bag

Origin: Kenya

Region: Kiambu County, Gatundu

Cooperative: Kimaratia FCS

Washing Station: Gachika Coffee Factory

Varieties: SL28, Batian, Ruiru 11

Process: Washed

Altitude: 1,898 masl

Tasting Notes: Pink Grapefruit, Blackcurrant, Sweet Finish

Roasted for: Filter

A vibrant and expressive Kenyan coffee that showcases everything coffee lovers admire about the origin. Bright pink grapefruit acidity leads the cup, followed by juicy blackcurrant notes and a lingering sweetness that carries through the finish. The profile is energetic yet composed, offering clarity, structure, and remarkable balance. Dynamic without being aggressive, this is a coffee that captures the elegance and intensity of Kenya's high-altitude terroir.

Roaster's Description

This lot comes from Gachika Coffee Factory, a washing station established in 1985 and operated by members of the Kimaratia Farmers Cooperative Society in Kenya's Kiambu region. Approximately 750 smallholder farmers contribute coffee to the station, combining generations of agricultural knowledge with a shared commitment to quality.

Located at 1,898 meters above sea level, Gachika sits within an area traditionally known for tea cultivation rather than coffee production. The cool climate, abundant rainfall, and fertile red volcanic soils create a distinctive microclimate that allows coffee cherries to mature slowly, developing greater sweetness, concentration, and complexity.

The lot is produced from a combination of SL28, Batian, and Ruiru 11 varieties. While SL28 remains one of Kenya's most celebrated cultivars for its vibrant acidity and fruit character, Batian and Ruiru 11 contribute disease resistance and consistency while maintaining excellent cup quality.

After harvesting, the cherries are processed using water from the nearby Teta River. The coffee undergoes careful pulping, washing, soaking, and drying on raised African beds, where parchment is regularly turned by hand to ensure even drying and optimal quality.

Environmental stewardship remains a central part of Gachika's operation. Water management systems, wastewater infiltration projects, and tree-planting initiatives help preserve biodiversity and protect the natural resources that support future generations of coffee production.

Brew It Right

All coffees are sold exclusively as whole beans.

Grinding just before brewing preserves aromatics, structure, and clarity in the cup. For that reason, JONNY does not offer pre-ground coffee.

If you don’t yet own a grinder, consider this your sign. A proper grinder will elevate your coffee more than almost any other tool. (You’ll find a curated selection of hand grinders here.)

In the meantime, make friends with your local barista and ask them to grind the beans for your preferred brew method. They’ll understand.

Freshness, With Intention

Every coffee lists its roast date. I am committed to offering beans at their optimal drinking window. Freshly roasted coffee needs time to rest:

• Filter coffee is typically best starting 7 days after roast.

• Espresso benefits from 10–14 days of rest for balance and stability.

Coffee remains vibrant for several months when stored properly, but for peak clarity and sweetness, I recommend enjoying it within 4 months of the roast date. To maintain high standards:

• Coffees that reach 6 weeks from roast are offered at a reduced price.

• Coffees that reach 12 weeks from roast are removed from inventory.

This ensures that what arrives at your door reflects the level of quality I stand behind.

Coffee Orders

All coffee sales are final. Due to the perishable nature of roasted coffee, returns and refunds are not accepted.

That said, if there is a mistake with your order or your coffee arrives damaged, please email ciao@jonnyroma.com with:

• Your order number

• A brief description of the issue

• Clear photos of the package and product

Any issue will be reviewed carefully and handled as quickly as possible.