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Mike Perry drinking coffee
Kenya Gachatha AAKenya Gachatha AA and coffee mug

Mike's Favorite

SIZE

310 g bag

310g

2 lb bag

2lb

5 lb bag

5lb

Roast Date

QUANTITY

-

1

+

GRIND

SIZE

310 g bag

310g

2 lb bag

2lb

5 lb bag

5lb

Roast Date

GRIND

QUANTITY

-

1

+

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive on roast date.

Our Kenya Gachatha AA is a classic Kenyan coffee with a juicy mouthfeel and bright, earthy fruit flavors of sweet watermelon, orange citrus and creamy sweet caramel . Bring vibrance to your mornings with our new Kenya, enjoy now!




Coffees from Kenya are very distinct - and by and large Mike Perry's favorite. Known to be winey, savory, and vibrant, we love to showcase these coffees for what they are, truly unique. We specifically look for cup profiles that have clean, juicy, tropical acidity with high intensity of citric acidity, and full-bodied, coating sweetness. These coffees are sought after by many roasters, and we always find ourselves rushing to secure the best lot we can.

The Kenyan highlands historically offer excellent conditions for coffee growing with well-distributed bimodal rainfall, moderate temperatures and rich volcanic soils. The “grand cru” of Kenyan coffees is grown in a triangle north of the capital city of Nairobi on the foothills of Mount Kenya and the Aberdare Mountain range. In the Central Province we find the coffee growing counties of Nyeri, Kirinyaga and Kiambu. Further East and South we have Embu, Meru and Machakos. Located 100 miles north of Nairobi, the cooperative is in the famous coffee-growing region of Nyeri. There they utilize the elevation of the Aberdare Mountains and water from the Kangunu river. This station has consistently produced incredibly sweet, complex, bright coffees, and we continue to ask marketers and reps to bid on these at the auction on our behalf. The long rains fall between March-May while the short rains come between October and December.




For mature coffee, a complete production cycle from flowering to fully ripened cherries usually takes eight months.

New seedlings, depending on the coffee variety can take 18-36 months to produce their first crop.



The Batian, the newest Kenyan variety, for instance, has the shortest maturity period of 18 months. Ruiru 11 and the other traditional varieties such as SL28, SL 34 and K7 take 24 and 36 months respectively. Eight to twelve month is required from flowering to fully ripened cherries. Cherries are pulped and dry fermented for 18 hours. After fermentation the coffee washed and moved to raised drying beds. During drying the parchment is frequently turned to ensure even drying, also the parchment is covered during the hottest time of the day to help protect ensure slow even drying. Likewise, the parchment is also covered at night to shelter the parchment from moisture. Total drying time takes approximately 7 to 21 days. Cherry sorting is carried out to ensure only the very best cherries are used and inferior quality cherries removed. The pulping, fermenting and washing process is closely supervised, before the parchment is moved to the drying tables for slow sun drying on the famous African beds.

The largest and most celebrated grade of Kenyan coffee. Usually the highest priced coffee on the auction from each outturn and factory. AA is the most common grade we buy and what we normally expect from an outstanding Kenya cup. The first coffee tree in Kenya was planted in 1893 by missionaries. By the 1920s, with the rapid growth in demand for coffee in Europe, coffee had become Kenya’s main export crop. As the industry matured from a colonial experiment to a major industry, various experiments with different types of cooperatives and marketing systems led to the need for regulation and control. In 1933, The Coffee Board of Kenya was established to act as the key regulator of the coffee sector.



As in many colonized coffee-producing countries, much of the final processing was not undertaken at origin. Coffee was shipped to Europe or other continents and traded as parchment. Kenyan growers soon learned that buyers only bought the best qualities and left the remaining coffees unsold in London warehouses.

By the 1930s, the growers had realized that the existing system was not taking their interests into account.They began to market their coffees to trading firms with offices in Nairobi and from this local marketing of Kenyan coffee was borne. In 1937 the Nairobi Coffee Exchange started its auctions - a system that has proven especially efficient to promote quality through a bidding system.

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X

Robert Logan

***

Mellow and subtle

If you prefer a more mellow flavor that doesn't slap you in the face, this is a good choice for the price. I didn't detect the watermelon flavor in the profile but did detect the caramel flavor.

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JOHN SORBER

*****

My favorite Klatch coffee

This is always spectacular. I inevitably wish I had ordered the Kenya from Klatch when I don't.

X

Matthew Deem

*****

Kenya Gachatha AA

Love the coffee, very smooth and tastes great. Highly recommend!!!

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Brody O’Connell

*****

My favorite coffee

Throughout the past few years, I’ve tried more than a dozen different coffees from Kenya. This is my favorite. I highly recommend this one for fellow Kenya coffee lovers and for those who are looking to try a great Kenyan cup!

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Meihsing Wu

*****

Kenya Gachatha AA

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Jeff Clark

*****

Outstanding

This Kenyan is outstanding. I usually prefer Guats but bought this as a change of pace.It exceeded my expectations and I will buy it again soon.

X

Rebecca Peters

*

Disappointed

They coffee was under roasted. I am not a fan at all.

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JAMES HICKS

*****

Fantastic coffee

The Kenyan coffees from Klatch have become my go-to favorites. Flavorful and balanced with a great finish. Thank you!

X

jingjing wang

*****

Kenya Kirinyaga Kiri AA

X

Kelly Harwell

*****

It’s so yummy!

This coffee is a tasty as the description said it would be! Does not disappoint :).

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James Cleaves

*****

KenYa Kiri

Wow, there is just something about Kenya coffee that no other origin provides. This Kiri is a great example. Not really a traditional blackcurrant /red wine profile, Kiri is more about softer, tropical melon like sweetness and body. Yum!

X

Peter Sadowski

*****

Kenya Kirinyaga Kiri AA

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jim cleaves

****

Kenya Keratu

The greatest Kenya coffees have loads of wonderful flavors like black currant, plum, blackberry…the trick is to get all these without excessive acidity. Keratu almost succeeds but imo the Kerala is tops. I love Klatch!

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Joseph Hines

*****

Great choice for pour over

Truly excellent coffee strong but nuanced...I will definitely buy again!

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Laura Adams

*****

Grest customer service

I was unable to redeem rewards credit onlne reached out to customer service. Kenys called back and helped me place it by phone She was lovely and patient. Great asset to your compsny

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Robert Christopher

*****

Very good for espresso milk drinks

I got a small bag during a promotion recently to try and found I really love it as an espresso cold milk drink. I have had an espresso machine for 19 years and only drink espresso milk drinks. About 10 years I tried one of the Starbuck's cold bottled drinks and really liked it. After that I stopped steaming milk and since then just make cold espresso milk drinks. Try it you might like it...incidentally my favorite coffee for milk drinks is Klatch Worlds Best Espresso.

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Angela Yung

*****

Wonderful if you love Kenyan coffees

I love the savoriness and vegetable like flavors in this Kenyan coffee. I personally don't get the fruit flavors that are listed, but it's still a delicious brew!

JOHN SORBER

*****

My favorite Klatch coffee

This is always spectacular. I inevitably wish I had ordered

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