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Kenya - Murang’a Gatagua 
  • Kenya - Murang’a Gatagua 
  • Kenya - Murang’a Gatagua 
Kenya - Murang’a Gatagua 

Kenya - Murang’a Gatagua 

Notes: Green Apple • Papaya • Crisp

Light Roast | Washed Process | 1700m

In Murang’a County, nestled high above 1,700 m in Central Kenya’s fertile volcanic soil, the Gatagua Farmers Cooperative Society brings together nearly 900 smallholder producers who deliver quality cherry to the Gatagua factory. Varietals such as SL28 and SL34 thrive here under cool nights and bright days, producing beans of exceptional clarity and depth. After pulping, fermentation and raised-bed drying, the beans are ready for roasting.

We roast them to a light profile that highlights juicy papaya and green apple sweetness, crisp lime brightness, and a chocolate backbone. This cup connects you to the farmers, the land, and the high-altitude current of Kenyan coffee culture — and to Bert’s Beans’ commitment to craft, community, and purpose.
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The Farm

Nestled in the lush, volcanic foothills of Kenya’s central highlands, the Gatagua Factory sits in the heart of Murang’a County, one of the most celebrated coffee-growing regions in the country. Smallholder farmers here cultivate their coffee on tiny family plots where each tree is tended with meticulous care passed down through generations.

Coffee from Gatagua grows at high elevations, nourished by rich red volcanic soil and cool mountain air. Farmers deliver ripe, hand-picked cherries to the factory, where they’re fully washed using Kenya’s traditional double-fermentation process. This method brings out incredible clarity and brightness, giving Gatagua’s coffee its signature profile: vibrant acidity, juicy fruit sweetness, and a clean, crisp finish.

Every cup from this region reflects the hard work of hundreds of local families who depend on coffee for their livelihoods. Their knowledge, precision, and care are the reason Kenyan coffees are known worldwide for their complexity and brilliance.

Kenya

Coffee in Kenya has a deep, complex history that stretches back to the early 1900s, when coffee was first introduced by European settlers. For decades, local farmers were restricted from growing it, but after independence in 1963, smallholder producers began reclaiming the industry. What emerged from that shift was one of the strongest cooperative farming cultures in the world, with thousands of family farmers organizing together to process, market, and improve their coffee.

Today, more than 70% of Kenya’s coffee comes from these small farms, where generations have perfected meticulous hand-picking and the iconic Kenyan double-washing process. Coffee is woven into Kenyan identity not just as a major export, but as a symbol of resilience, craftsmanship, and community empowerment. The country has since earned a global reputation for producing some of the most vibrant, expressive, and high-quality coffees you can find. A legacy built on both history and the skill of the farmers who keep the tradition alive.

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