Gathaithi comes to us from Nyeri, a region we return to season after season for the clarity and structure it consistently produces. The factory sits on the red volcanic soil characteristic of the area, at 1,800 meters, where cool temperatures and consistent rainfall allow the cherry to mature slowly and develop real depth before harvest. Smallholder farmers deliver ripe cherry to Gathaithi the same day it's picked, where it's hand-sorted and pulped quickly to preserve quality. From there, the coffee undergoes the traditional Kenyan double wash: an initial fermentation and rinse, followed by a second soak that removes any remaining mucilage. The parchment is then dried slowly on raised beds, turned regularly to ensure even moisture loss. This two-stage wash is labor-intensive, but it's the reason Kenyan coffees achieve the clarity they're known for. The "AA" designation refers to bean size — the largest screen grade in Kenya's classification system, and one that often correlates with density and flavor concentration. In the cup, we find bright limeade acidity balanced by a deeper pomegranate sweetness, a combination that reflects both the terroir of Nyeri and the precision of the processing at Gathaithi.