This is our second lot of Peaberry from the Gatuyaini Factory, a washing station located in the Abedares mountain range in Nyeri county. There's nothing industrious about "Factories", except for the machinery to wash and depulp coffee cherries. Gatuyaini is one of 19 stations that make up the Othaya Farmer's Coopertive Society, a coop-run organization, one of the older ones I might add. Othaya started in the mid-1950s, ballooning from 250 original members to 15,000 strong today. Altitude of the washing station is just shy of 1900 meters, and you mostly see SL-28 and SL-34, along with a little Ruiru mixed in. We keep returning to the societies who regularly produce some of the best Kenya coffees we see, and each year we come across coffees new to us - like Gatuyaini - and this list continues to grow.
Gatuyaini Peaberry is highlighted by complex fruit and sugar notes, showing a depth of flavors that few other origins can match. Heavy spice notes dot the profile of the dry fragrance, and potent dark sweetness, like flan and panela comes through. Fruit and tea notes permeate from the wetted coffee, rum raisin with a touch of Earl Grey, with suggestions of orange spice tea and ginger bread cookies coming up in the steam off the break. City to City+ have a deep caramel sweetness, along with fruited accents of boysenberry sauce and cinnamon-spiced apple butter. I categorize acidity level as moderate, especially for Kenya coffee, making this an appealing choice for those turned off by mouth-puckering acidity that can come with the origin. A lemon flavor is still present in lighter roasts (City to City+), but nowhere near over the top in my opinion. As the cup cools, fruit flavors such as black currant, tamarind, and ripe Naval orange gain steam. Our Full City roast showed overt flavor of dark grape juice intertwined with a syrupy and bittersweet flavor of 70% dark chocolate bar, flavors that remain intertwined long into the finish.