Gatumbi PB shows prized black currant and tea notes, mixed berry, plum, and even grape jelly. Persistent sweetness props up these fruit flavors, and the acidity is a bit more integrated - less grabby - than our other Kenyas. City to Full City+.
While we find ourselves locating great quality coffee from the same wet-mill sources in Kenya, it's pleasant when a new name crops up on the cupping table, associated with an outstanding cup. That's the case this year with this lot of Gatumbi Peaberry. It hails from the Murang'a district in Kenya's Central Province, not an area we normally look to for our coffees. Gatumbi is sub-regional name as well as the "factory" (the Kenyan name for a wet-mill that processes coffee cherry). It is part of the Kangiri Farmers Cooperative Society, and the base altitude of the smallholder farms is 1600 meters and up.
The dry grounds have red grape juice at City roast, as well as a medley of other tropical fruits a bit darker. It's a very sweet and juicy scent! Adding the hot water, the crust is rife with grape jelly and fig butter, becoming more black currant-like at the break. This dark berry fruited aspect carries through in the cup flavors, in particular the prized black currant note that is said to come from the classic SL-34 and SL-28 Bourbon varieties planted in Kenya since the 1930s. The Gatumbi peaberry as a dark brooding roast tone, like strong black tea, that works so well with the dark berry notes at City+ roast level. Black plum and grape jelly are present as well, with a persistent sweetness of slightly carbonized sugars coming through in the finish. This is a different flavor profile from our other Kenya lots, not tartly acidic, but very much an expression of the Kenya origin flavors nonetheless.