Kenya Nyeri Gatomboya AB

Complex aromatic profile, raw sugar sweet, and top notes of blackberry juice, wine grapes, kumquat, and Meyer lemon. Shimmering acidity adds structure to wide array of top notes. City to Full City. Good for espresso.
Out of stock
90.7
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Lot size 36bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AB
Appearance .2 d/300gr, 15-17 screen
Roast Recommendations City roast to Full City is ideal.
Weight 1
Gatomboya is a coffee washing station, a wet mill, a coffee factory. By "factory", it does NOT mean they make mugs, custom hats and vacuum bottles. 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 great lots of Gatomboya the past few years, which is part of the same cooperative group as Gaturiri: Barichu FCS (Farmers Cooperative Society). This has been one of the most expensive coffees from Kenya in previous seasons we bought it, partly because it was sourced direct from the cooperative to secure it's purchase. We don't want to risk entering the auction with a great coffee like this, but it means paying a premium to ensure the final cost is at or above what the auction price might be. This is the AB outturn, which we also picked up AA and PB outturns as well. This year we brought in 46 and 60 KG bags as opposed to the vacuum sealed again. It gives us more flexibility with the volumes we offer on Shrub, and the quality remains intact with grain-pro just fine.
This AB lot of Gatomboya really 'pops' on the cupping table, with a slew of fruited notes and developed sugar sweetness. The dry fragrance is highlighted by candied citrus peel and red berry smells along, with an underlying sweet scent of molasses sugar. A slight floral comes into play in our City++ roast, atop an extremely sweet base of berry pastry filling. Hot water brings up a smell of baked sugar (a 'browning' scent) in the steam, cooked fruit not far behind. Peach and caramel sauce waft in the steam when breaking through the wet coffee crust. This complex aromatic profile translates well in the cup, with just the right amount of sweetness, an abundance of fruits, and without being 'over the top'. The hot cup has a flavor of tart blackberry juice, with a wine grape accent, and citrus flavors come through as it cools (kumquat, grapefruit, lemon). It's a bright cup, like green grape and sweet citrus especially in the City-City+ roasts, adding necessary structure to the wide array of top notes. The profile changes quite a bit along the roast spectrum, and that said, our preferred roasts were in the City+ and Full City roast range. Last year we had great results using dark roasts as single-origin espresso, and I have no doubt that this year's lot will shine as well!