Gatugi AA is a coffee lot produced by the Othaya Farmer's Cooperative Society (FCS), one of the largest fully farmer-owned, Fairtrade certified coffee societies in Kenya. Located in the highlands of Central Kenya, Othaya Farmers Co-operative Society Limited operates 18 wet mills, which were established in the late 1950s.

Gatugi Factory wet mill is located in Gatugi village, Karima sub-location, it’s situated just above1900 meters above sea level, along the Ichamama River fed by the Karima forest and serves approximately 500 active cooperative members who use it as their local washing station.

The European Union, in partnership with Othaya Farmers’ Co-operative Society Limited, under the contracting authority of Coffee Research Foundation, have embarked on a Coffee Productivity Project aimed at increasing productivity and commercialization of coffee production systems in Kenya. Othaya Farmers will work with its more than 11.000 farmers to distribute the seedlings and extend their hand to other farmers in the larger Nyeri County and neighboring counties.

They have a Community Social Responsibility (CSR) act: members of the Othaya Farmers’ Co-operative Society Limited are dedicated to supporting the community. Their activities include visiting children’s homes offering assistance to the needy, as well as constructing footbridges.

They also run Farmer Field Schools. In order to enhance and improve coffee production. This comprises of farmers of a particular region who come together and are taught about how to best tend to the coffee plants by trained facilitators. This is done at regular intervals and the sessions are held at a group member’s farm.

Nyeri County, located between the eastern base of the Aberdare Range and the western slopes of Mt. Kenya, features cool temperatures and fertile central highlands. Nyeri town, the county headquarters. The region's fertile red volcanic soils, rich in phosphorus and well-drained after seasonal rainfall, combined with high altitude, create an ideal climate for coffee cultivation. This results in beans with juicy acidity, full body, and ripe fruit flavors. The cool nighttime temperatures at high altitudes slow the development of coffee beans, enhancing their flavor complexity.

This coffee, mainly composed of SL28 and SL34, is wet processed. The cherry will be floated to remove any immature picks, then the fully ripe cherries are pulped, fermented, washed and dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill. The co-op has a dry mill where the beans are rested in parchment for 3 weeks before hulling, cleaning and grading by size.

In the cup: Red currant, brown sugar, blueberry, vine tomato. Juicy acidity.

Resting period: at least 7 days for filter roast.