Kenya Nyeri Gatomboya AB

There's grape, blackberry, pineapple, orange, kumquat, grapefruit, lychee...you get the picture. These fruits are ripe, but without ever tasting winey, or sour - like they were picked at peak sweetness. The flavors are juicy and so is the mouthfeel. The acidity is slightly tannic, and tea-like, and the finish changes from tropical fruit punch to Dutch drinking cocoa. City to Full City.
Out of stock
90.2
  • 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 Aug 5 2013
Lot size 50bags/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 LB
Recommended for Espresso Yes
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. This was one of the most expensive coffees from Kenya in the previous season when we bought it as well, sourced direct from the cooperative to secure it's purchase. We didn't want to risk entering the auction with a great coffee like this, but it also means we had to pay a premium to ensure the final cost was at or above what the auction price might be. Based on the cup, it was a smart move.
This AB lot of Gatomboya really 'pops' on the cupping table, with a slew of fruited notes saturated with pectin sweetness. The dry fragrance is highlighted by a ripe peach and red berry smell along with an underlying sweet scent of molasses sugar. There's a slight floral not too that sits nicely with pineapple and guava. Hot water really brings up a smell of freshly cut jasmine flower and naval oranges, along with a sense of maple syrup. Peach tea 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'. There's grape, blackberry, pineapple, orange, kumquat, grapefruit, lychee...you get the picture. These fruits are ripe, but without ever tasting winey, or sour - like they were picked at peak sweetness. The flavors are juicy and so is the mouthfeel. The acidity is slightly tannic, and tea-like, and the finish changes from tropical fruit punch to Dutch drinking cocoa. This is more pungent at darker roast levels with deep flavors of chocolate sauce in the aftertaste. The profile changes quite a bit along the roast spectrum, but that said, we enjoyed both City+ and Full City (almost +) roasts quite a bit. 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!