This is not subtle coffee. It has fruit and floral aspects, plum and dried fruits, cherry, red apple. The wet aromatics scream out "sweet" as well; Concord grape juice, dark honey, berry, chocolate. What struck me the first time I cupped this Gaturiri lot was the intense syrupy sweetness and mouthfeel, along with black cherry, currant and cocoa nibs. City+ is ideal.
Gaturiri is a coffee factory (read as cooperative wet mill) near the town of Karatina in the heart of Nyeri. We have offered it may times in past years, and it was one of my favorites from the 2010 and 2011 harvest as well. This arrived in a later shipment from the current crop, and I was really surprised by the cup impressed with the cup. We had an incredible lot of Gatomboya last year, another "factory" that is part of the same cooperative group as Gaturiri, Barichu Farmers Cooperative Society. So we have been buying from the same family of coffees lately. This is a fairly intense cup, especially in the lighter roasts. If you don't love boldly bright and acidic coffees, you might want to be discrete with the quantity you buy; try a little and see how it goes. 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 is a coffee lot we had split with another roaster, and we sold our half earlier this year. It turns out we were able to buy some from their stock, so we can offer it again!
The sweetness of the dry fragrance from this Gaturiri is evident from across the room when I grind it. This is not subtle coffee. It has fruit and floral aspects, plum and dried fruits, cherry, red apple. The wet aromatics scream out "sweet" as well; Concord grape juice, dark honey, berry, chocolate. What struck me the first time I cupped this Gaturiri lot was the intense syrupy sweetness and mouthfeel. As I roasted it lighter, grape fruits and related grape-like tartaric acidity was the prime feature. IIn my last roast there was a slightly different expression of these flavors; a weighty sweetness, black cherry and currant, cocoa nibs, more balanced and yet still very intense. In fact all these things are present in this coffee and slight roast variations emphasize one or the other. Lighter roasts were more piquant, acidic, as you would expect, but overall this coffee demonstrated a more balanced profile than other Kenyas, especially in the darker roasts. I had great results on my lighter roasts by resting this coffee (airtight) over 3-5 days before brewing. This additional rest helps bring out the very syrupy mouthfeel in the cup.