Kenya Nyeri Gatomboya Peaberry

The cup has a creamy sweetness to it. Lighter roasts are peachy, while the Full City roast develops a wonderful black currant flavor. The cup really opens up as it cools and has complex, clean fruit notes: orange sherbert, tropical fruits (guava, passion fruit), pear, dark currant, dried apricot, peach, and red cherry. City+ to Full City.
Out of stock
90.1
  • Process Method Wet Process
  • Farm Gate Yes
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Lot size 11bags/boxes
Bag size 30.00kg
Packaging Vacuum Pack
Farm Gate Yes
Grade Main Crop Direct Purchase
Appearance .2 d/300gr, 15+ PB screen
Roast Recommendations City+ roast to Full City is ideal for Gaturiri.
Weight 1 LB
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 had an incredible lot of Gatomboya a couple years ago year, which is part of the same cooperative group as Gaturiri, another favorite here. So we have been buying from the same family of coffees lately. This was one of the most expensive coffees from Kenya this year, bought 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 lot cups quite similar to the AA grade lot we have, and since both originate with the same coffee going into the dry mill, it makes sense.
The dry fragrance is dominated by a honey-caramel sweetness, with some fresh red berry scent as well. The wet aromatics add orange marmalade to caramel, with a bit of dried apricot and fig. The cup has a creamy sweetness to it. Lighter roasts are peachy, while the Full City roast develops a wonderful black currant flavor. The cup really opens up as it cools. The character of the fruit seems to depend greatly on the degree of roast, how long after roast the coffee is rested, and the temperature of the cup as it cools. But there is not question this has complex, clean fruit notes. My list includes orange sherbert, tropical fruits (guava, passion fruit at City roast), pear, dark currant, dried apricot, peach, and red cherry. All of these I tasted distinctly at different roast levels and different cup temperatures. It adds up to a multifaceted, complex coffee.