ONYX - Gichangi Estate AA | Kenya - Dry Washed - SL28, SL34, Ruiru11, Batian

ONYX Coffee Lab is located in Rogers, United State

From ONYX

Single estate coffees in Kenya can be some of the highest quality coffees in the country. Gichangi Estate is heralded as one of the premier estates producing coffee in Kirinyaga Country. With complex notes of sweet apple, citric acidty, and a layered and juicy tactile, this microlot shows just why it is an estate we return to each year.

Established in 1955 by Stephen and Jane Gichangi, the first seedlings planted were SL-28 and SL-34. What began as a small farmstead has grown into a multigenerational legacy, now stewarded by multiple generations of the Gichangi family.

Since 1994, brothers Julius, Stanley, David, and Charles have worked together to carry on their parents’ vision. In 1998, they invested in a micro-mill on the estate, allowing them to process their own harvest on site. Today, that mill handles over 30,000 kilograms of red cherry in a typical year, ensuring quality while handling a large output of green coffee.

Kenya Processing and The Auction System
Kenya’s coffee system is renowned for its sophistication, utilizing two main channels for selling and exporting: the Nairobi Coffee Exchange, a central auction system, and a marketer direct-sale system. Cooperatives frequently opt for the auction route, where coffees are evaluated and sold based on quality. To participate, licensed marketers receive weekly samples, allowing them to assess the coffees before bidding. We usually focus on outturns 14 to 21, which occur later in the harvest and often produce coffees with exceptional flavor and complexity.

Kenya’s coffee processing method is just as meticulous. After hand-sorting to remove under- or overripe cherries, the coffee is depulped and undergoes a two-day dry fermentation in white ceramic tanks, followed by washing with fresh water to remove the mucilage. The beans are then soaked, sorted by density, and dried on raised beds until they reach optimal moisture content. Once dried, the coffee is further sorted by size and density, which determines its grade for auction.

The AA grade (screen size 17/18) is the largest and most sought-after, often commanding the highest prices due to its size and reputation for superior quality. However, AB (screen size 15/16) coffees, which represent around 30% of Kenya’s production, can rival or even surpass AA lots in flavor. Meanwhile, Peaberry (PB), a rare formation where only one round bean develops inside the cherry, represents about 10% of production and often delivers distinctive winey, syrupy notes. Each grade, whether AA, AB, or PB, offers a unique and refined expression of Kenya’s celebrated coffee heritage, providing reason enough to return season after season for our sourcing needs.