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Kenya Nyeri Gathaithi Peaberry

Out of stock
93
  • 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 May 9 2016
Lot size 24bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade PB
Appearance .2 d/300gr,17+ Screen
Roast Recommendations City to Full City roasts really capture the complexity that this coffee has to offer.
Weight 1 LB
Gathaithi is the name of both the washing station where this coffee is processed, as well as the local Farmers Cooperative Society. Wet mills are referred to as "factories" in Kenya, each serving a particular micro-region. Gathaithi station is where the local members deliver their whole coffee cherry for processing: first pulping in a 3-disc "Kenya" style pulping machine, fermenting overnight, cherry skins washed away, and then soaked once more before the parchment coffee is laid out to dry on raised drying beds. There are currently 1250 coop members, and the average altitude is 1700 meters above sea level. Grade doesn't necessarily correlate to actual cup quality (until you get into C, TT, and below), but peaberries are thought to often be sweeter, more fruit forward. The latter is definitely the case with this outturn, and we found a wonderfully fruited cup across the roast spectrum.
Gathaithi PB has intense fruit jam aromatics in the dry fragrance like blackberry and raspberry, plum preserves, and a lemon verbena accent note. Dark roasts take on baking spice accents of all-spice and powdered ginger variety, with loads of jammy fruits in tow. The crust offers a culmination of burnt sugar sweetness and sweet berry-filling smells, while the break demonstrates a dark grape scent along with a sweetness of butter cream frosting. This was truly the 'darling' of the table when cupping new arrivals. Our first roast was a touch on the developed side (not "dark", really, just darker than our cup test roasts), and were impressed with the level of dark fruit and candy sweetness found in the cup. The peaberry density can take the heat, and middle to FC roasts offer dark plum and date, blood orange, and high % cacao in the finish. City roasts are near sparkling, a lively citric to tartaric acidity shoots way out front, on which notes of red plum, grape, and grapefruit juice notes hang. Moving through the cup the flavors are punchy, and notes of cranberry, raspberry, and even a grape bubblegum note, come in clear. From light to dark, the flavors change with level of roast, but promise to be "big" and fruited all along the way.