Kenya Gatomboya AA Washed Coffee

(earns 70 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Apple Black & Redcurrant Cherry Fudge & Toffee Grape & Gooseberry Grapefruit Mixed Fruits Rhubarb
Flavours / Notes
Quick Details
Origin(s): Kenya
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Thin
Mouthfeel
Full Bodied
Delicate & Thin
Full Bodied & Rich
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Filter
Processing Method: Pulped Natural Washed
Cupping Score: 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
Kenya Gatomboya AA Washed Coffee

Roasted light based on conduction and moderate heat application with world class skill and care. A very short roast, high front up heat that is sustained for a short roast to generate the fruity flavour and the bright acidity. This coffee has a cupping score of 90.25.

- Coffee Overview -

The Gatomboya washing station is located in Neri County, nestled near the base of Mt. Kenya. The name Gatomboya is a Kikuyu word which means swamp and refers to the terrain of the area. 

The coffee factory is one of four owned by the Barichu Farmers Cooperative Society. The factory was initially built in 1987 under a di erent society and became part of Barichu in 1996. There are currently 600 active members delivering co ee cherries to the mill. The factory is located outside the town of Karatina close to the border with Kirinyaga.

Registered producers deliver their cherries to Gatomboya. The central factory then wet processes the coffee in typical Kenyan style. The cherries are sorted on maturity and processed separately per quality group. The co ee is de-pulped and fermented for up to 24-36 hours.

Next, the station sta washes the co ee by pushing it through channels with water. This step already sorts the coffees on bean density through flotation. The heaviest qualities sink while floaters go all the way to the end of the channel. The highest qualities soak for an additional 24 hours in clean water before going out to the drying field. The coffee dries on raised beds for an average of 10 days.

 

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