2026 July Box
July Roastery Select
Some sweet juicy coffees to cool off in the intense heat. Another pair of juicy washed coffees, both should be great options for a vibrant iced pourover to beat the heat! First up, a juicy Kenyan coffee from Falcon Coffees that should be a lovely espresso as well with a longer brew ratio. The second being another elegant washed Ethiopian from our friends at Crop-to-Cup.
Gachatha AB Washed
From Falcon Coffees:
“Sourced from the Nyeri region in Central Kenya, this coffee is produced at Gachatha Factory, a washing station located in Karundu within Tetu Subcounty on the slopes of the Aberdare Range. The area’s fertile volcanic soils and elevated terrain—ranging between 1,800 and 2,100 meters above sea level—provide ideal conditions for cultivating high-quality Arabica coffee.
Established in 1963, the same year Kenya gained independence, Gachatha Factory has long been a part of the country’s coffee heritage. Originally operating under the Giant Tetu Farmers’ Cooperative, it became independent in 1999 with the formation of the Gachatha Farmers’ Cooperative Society. Today, the cooperative brings together more than 1,500 active smallholder farmers, each contributing carefully grown coffee cherries from small plots of land. These producers are encouraged to adopt sustainable agricultural practices that minimize environmental impact while preserving quality.
The coffee is composed of a blend of well-known Kenyan varieties, including SL28, SL34, Ruiru 11,
SL28, originally selected in the 1930s, is especially valued for its drought tolerance and complex, sweet profile with wine-like undertones. SL34, another historic selection, is admired for its rich body and balanced acidity, though it requires careful management due to its susceptibility to disease.
Ruiru 11 offers high yields and strong disease resistance.
Processing at Gachatha follows the fully washed method, a technique that emphasizes clarity and precision in the final cup. After being handpicked at peak ripeness, cherries are delivered to the factory, where they are sorted to remove defects before pulping. The beans, still coated in mucilage, are then fermented in concrete tanks for 12 to 24 hours, depending on temperature conditions. Following fermentation, they are thoroughly washed in fresh water—often sourced from nearby rivers—and may be soaked for up to 24 hours during peak harvest periods. This additional soaking step is believed to enhance the coffee’s brightness and overall cleanliness.
Drying takes place on raised beds, where the parchment is spread evenly and turned regularly to ensure consistent moisture reduction. Workers carefully manage exposure to sun and shade, covering the coffee during the hottest hours and protecting it at night. Depending on weather conditions, drying can take anywhere from 5 to 21 days before the coffee is fully stabilized and ready for milling”
300g
Sourced by Falcon Coffees
Origin:
Nyeri, Kenya Producer: Smallholder farmers Variety: SL28, SL34, Ruiru 11, Batian Process: Washed Elevation: 1800-2100 masl Harvest: 2025/26
Recommended Brew:
Filter, Modern Espresso
Reminds us of:
Red Currant, Red Berries, Cane Sugar
Habtamu Fikadu Washed
From Crop to Cup:
“Habtamu Fekadu Aga (‘Kuri Mountain Coffee’) was founded in 2015 by Aaga Dinsa, the grandson of a coffee farmer in Kuri kebele. The farm Aaga Dinsa inherited from his grandfather continues to serve as the center of the export operation with 105 hectares of planting in Kuri kebele and 837 hectares total including the farms of the 144 registered outgrowers that contribute cherry to company washing stations in Wolega, Guji and Jimma. The company holds organic certification as well as Fair for Life certification. Through Fair for Life, Habtamu Fekadu contributes $0.12 per pound of exports for the as well as 5% of company profits to a development fund reinvested in the community through food, clothing, schooling, roads, and facilities and equipment for healthcare. Until liberalization of the Ethiopian export system in 2017, Habtamu Fekadu sold coffee through ECX but now engages in direct export.
Cherry is purchased from local collection center and registered outgrowers and trucked to the washing station, where it is pulped and undergo a submerged fermentation spanning 48-72 hours depending on the temperature, followed by a second 12-hour submerged fermentation after washing. Drying takes 10-12 days on raised beds.”
300g
Sourced by Crop to Cup
Origin:
Danche, Guji, Ethiopia Producer: Habtamu Fikadu Variety: 74110, 74112 Process: Washed Elevation: 2000+ masl Harvest: 2026
Recommended Brew:
Filter, Modern Espresso
Reminds us of:
Jasmine, Stonefruit, Honey, Dong Ding Oolong