Kenya Nyeri AA Gatomboya

Gatomboya has a well defined citric acidity, akin to pomelo or Meyer lemon, that pops at City/City+ roasts. This particular tone is tamed down a bit at darker roast levels, but thankfully remains prevalent, far from flattening out altogether. Citrus and tropical fruits are definitely a prime attribute of this coffee and remain so all the way through to the candied orange peel finish. This makes an absolutely killer SO espresso at Full City and beyond. City+ to Full City.
Out of stock
92
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Arrival date Sep 27 2012
Lot size 43bags/boxes
Bag size 30.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AA
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations City+ roast to Full City is ideal.
Weight 1 LB
Recommended for Espresso Yes
Gatomboya is a coffee washing station, a wet mill, a coffee factory. By "factory", it doesn't mean it is industrial, aside from the coffe de-pulping machine. A "factory" is a wet mill where the coop members bring coffee cherry for pulping, fermenting, washing, drying. It's not the factory as we might imagine it. Small washing stations are aligned with a particular "society" which is what they call a cooperative in Kenya. We had an incredible lot of Gatomboya a couple years ago year, which is part of the same cooperative group as Gaturiri: Barichu FCS. We notice have been buying from the same family of coffees lately, such as Barichu and Tekangu societies. This coffee was purchased direct, not through the Kenya auction system, so we could avoid the risk of losing it. To do this we pay a price that is higher than what the top auction bid might be, but it means we get the exact lot we want. As with most of our Kenyas, this coffee ships in vacuum pack on it's rather long ocean voyage, which helps protect against the effects of humid maritime environments.
The dry fragrance of this Gatomboya lot has much in the way of complex fruit sweetness. City+ roasts have grape, passion fruit, and mango, along with an herbal tea note like that of orange ginger tea. Full City roast level brings on the smell of Thai young coconut water, along with aspects of sugar browning and fine cacao. Raw cane sugar sweetness and hints of citrus blossom emerge in the wet grounds, with fruited notes of papaya, kumquat, and tangerine being released on the break. There is fruit juice sweetness found in the's cup with red grapefruit at the top of the list, and passion fruit, tangerine, and pineapple not far behind. The mouthfeel is juicy as well, but more like the silkiness of apple juice. Gatomboya has a well defined citric acidity, akin to pomelo or Meyer lemon, that pops at City/City+ roasts. This particular tone is tamed down a bit at darker roast levels, but thankfully remains prevalent, far from flattening out altogether. Citrus and tropical fruits are definitely a prime attribute of this coffee and remain so all the way through to the candied orange peel finish. This makes an absolutely killer SO espresso at Full City and beyond. Ristretto shots are oh so bright with chocolate roast tones remaining secondary until the long finish. Pulling longer shots (I made about 2oz in 24 seconds) achieves more balance between chocolate and citrus, but still produces a pretty wild espresso - so creamy and delicious.