Nyeri is one of Kenya’s most celebrated coffee regions, nestled between Mt. Kenya and the Aberdare ranges. With rich red volcanic soils, abundant rainfall, and cool-to-warm temperatures, it provides near-perfect growing conditions.
The Gichatha-ini Wet Mill carefully processes coffee delivered by smallholder members. Cherries are handpicked at peak ripeness, pulped the same day, fermented with fresh Ragati River water, then washed and dried slowly on raised beds. This meticulous handling results in the clarity, vibrancy, and complexity Kenyan coffees are known for.
Conservation is also a priority here: water is gravity-fed, re-circulated, and filtered through soak pits to protect local sources — an approach that balances exceptional coffee with environmental care.
