Gatomboya AA is a crisp, clean Kenya coffee, with bright citric acidity and a multitude of fruit flavors. Tangerine, red grapefruit, kumquat, and pineapple show a nice presence, and the sweetness runs deep in the realm of developed sugars. The finish is long and shifts between black tea and pulpy/juicy citrus flavors. City to Full City. Single Origin Espresso.
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've had amazing lots of Gatomboya the last few years, which is part of the same cooperative group as Gaturiri: Barichu FCS. We keep returning to the societies who seem to regularly produce some of the best Kenya coffees we see, 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. This year we brought in 46 KG bags as opposed to the vacuum sealed. It gives us more flexibility with the volumes we offer on Shrub, and the quality remains intact with grain-pro just fine.
Gatomboya has much in the way of complex fruit sweetness, and the aromatic profile smells amazing. City+ roasts have grape, lychee 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 citrus blossom emerge in the wet grounds, with fruited notes of kumquat, and tangerine being released on the break. There is a heavy dark sugar and fruit juice sweetness found in the cup with red grapefruit at the top of the list, orange, and pineapple not far behind. The mouthfeel is silky like 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 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 a pulpy citrus finish (turning rindy in the long long aftertaste). 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.