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Kenya Nyeri Gatugi Peaberry

Gatugi is characterized by layers of unrefined sugar sweetness, along with subtle top notes of Darjeeling tea, cranberry jam, baked apple, and spritz of lemon. Balance is found at City+. City+ to Full City+.
Out of stock
  • 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 Sep 1 2016
Lot size 16bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28
Grade Peaberry
Appearance .2 d/300gr, 15 PB Screen
Weight 1 LB
Gatugi is one of several coffees we picked up from Othaya Farmer's Cooperative Society (FCS), an FCS that includes an impressive amount of wet mills, 18 in all, dating back to the late 1950s. Gatugi Factory sits at just under 1900 meters above sea level, right along the Ichamama River, which is fed from the Karima forest above. "Factories" are essentially small washing stations aligned with a particular "society" in Kenya, what we would call a "cooperative". We return to the societies who seem to regularly produce some of the best Kenya coffees, and each year we come across societies that are new to us as well. Being one of the older Kenya FCS, we are well aware of the quality coming out of Othaya, and have had the good fortune to buy a few stellar lots the past two years. It 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 is the peaberry outturn, which makes up about 5% of the yield.
The dry ground coffee has potent sweetness characterized by layers of raw and refined sugars, and fruit jam. Adding hot water, the wetted crust is loaded with sugar browning smells; pecan pie filling, milk candies, toffee/brittle, and butterscotch name a few of them. At City+ roast level, the cup shows balance of sweetness and bittersweetness, core characteristics taking on flavors of liquid raw sugar, and the bittersweet touch of a toasty creme br_l©e crust. Acidity and overall complexity are much more restrained than some of our other Kenyas, but as the cup cools, subtle top notes are revealed: the musky spice notes of Darjeeling tea, cranberry jam, baked apple, and a spritz of lemon are sensed in low volume. Our City+ roast performed well as a pour over brew, sure to please those looking for focused sweetness. And with a profile anchored by a matrix of unrefined sugars, this coffee will do well in darker roasting too.