Kenya AA Gatomboya

About Kenya AA Gatomboya

Arrived as new crop in October 2024, in grainpro. This is a direct import.

Each year we work with the top exporter in Kenya to sample many lots they send to us, ultimately choosing the one or two coffees we feel are the best of the season. That is the case this year and our top selection is Gatomboya AA.

Gatomboya is a washing station in Nyeri County, Central Province, where traditionally some of the best Kenya coffee lots come from; in Kenya these stations are referred to as factories. Nyeri District is known for complex, flavorful coffees with intensity. Gatomboya is owned by members of the Barichu Farmers Co-operative Society which has about 700 members who grow coffee and bring it to the factory for processing.  At the factory, the coffee is mainly washed processed and then separated in qualities. These member farmers are typically smallholders who may grow other crops for income or subsistence such as macadamia, bananas, corn and beans.

Kenya has a unique double soak washing process. Washed coffee is distinguished by the clarity of the flavors and attributes that it can achieve. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the patios or beds for drying. During wet processing, the pulp is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed following fermentation by washing.  The method and supervision of fermentation can make or break a coffee's final outcome. These coffee cherries were hand sorted by the farmers before they went into production. After their skins were removed the coffee was put into fermentation tanks where it was stored at least overnight, then washed, soaked and spread on drying tables. Once on the tables frequent turning is required until the coffee reaches the desired moisture level of 11-12%. Lastly the coffee, in its parchment parchment gets stored to rest until delivery to the dry mill.

Sign at the entry to Gatomboya

This lot is comprised mainly of SL-28 and SL-34 varietals, Bourbon derivatives, that were developed decades ago by Scott Labs for the best flavors and are now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor and wine-like acidity.

• Washing Station/Factory: Gatomboya
• Coffee Cooperative: Barichu Farmers Cooperative Society
• District: Nyeri County
• Division: Mathira
• Altitude:  1770 Meters above sea level
• Coffee Variety: Mostly SL28, SL34
• Shade Trees:  Gravellea, Macadamia
• Soil:  Red volcanic
• Processing: Washed, double soak
  

Cup Characteristics:  Big, full-bodied style classic Kenya with notable blackcurrant flavor. Layers of juicy fruit and stone fruit  Viscous, long finish. Clean and dry.

Roasting Notes: Beans are hard and dense and can be roasted to a variety of darkness levels. Most floral and delicate notes will be presented at City+ to FC range. The delicate nuances of this coffee will present themselves at lightly roasted levels but be sure to have a full first crack. Some may prefer to finish the roast at the first sound of second crack. Behmor users try P1 or P3, or, switch to manual and increase drum speed in the latter part of the roast.