GATHUGU WET MILL
| County: | Nyeri |
| Society: | Mugaga Farmers’ Cooperative Society Limited |
| No. of Farmers: | Total: 460 Men: 263 Women: 197 |
| Acreage Farmed: | 89 Acres |
| Altitude: | 1700m above sea level |
| Harvest Season: | October, November, December & January |
| Annual Rainfall Amount: | 1500 mm |
| Annual Temperature Amount: | 12-27°C |
| Coffee Type: | Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties |
| Farming Method: | Inorganic |
| Certification Type: | F.L.O certification in progress |
| Average Annual Cherry Production: | 5-10 KGs per tree |
| Soil Type: | Red volcanic soils that are rich in phosphorus and are well drained |
| Art of Production: | The coffee is wet processed, where the fully ripe cherries are;
The coffee is then delivered to the dry mill. |
| Grower’s Cultural History/ Profile: | Most of the coffees from Nyeri develop and mature slowly producing extra hard beans. This quality is also evident in the cup. This is why Nyeri is traditionally known as the heart of Kenya’s black gold coffee.The main harvesting season is one which runs from October to December. |
| Tourist Attractions/ Natural Features: | Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya.It is in Nyeri County, at the Treetops Hotel, (a rustic tree house hotel) where the young Elizabeth went up a princess and came down in the morning as queen of England. Her father, King George VI, died on 5th February 1952, the night she spent at Treetops while on honeymoon. |
| Grade: AA/AB/C: | AA |
| Processing Method: | Wet processing |
| Drying Process: | Dry milling after the parchment has dried |
| Milling Location: | Sagana Coffee Mills |
| Moisture Level: | 10.5% |
| Cup Report: | At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity). A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident. |
| Availability: | Available from January- May every year |
| F.O.B Location: | Mombasa |
| Ex-Warehouse Location: | Nairobi |