Kenya, AA Gatomboya #113

95,00 DKK310,00 DKK

A very nice smooth body with classical Kenyan notes of honey, black currants and a sweet finish which is floral.


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Gatomboya Factory (washing station) is part of the Barichu Co-operative Society. Gatomboya collects cherries from about 600 smallholders with an average of 0,4 hectares of coffees.

The Barichu Cooperative Society is located in Nyeri in Central Kenya. Nyeri is known for coffees with intense, complex, and flavor-dense cup profiles. It is made up of mainly smallholder farms, each with some 100 trees. They are organized in Cooperative Societies that acts as umbrella organizations for the Factories (wetmills), where the small­holders deliver their coffee cherries for processing.


Variety 100 % Arabica SL-28, SL-34
Processing Washed Processed
Land/Region Kenya/Nyeri
Farmers/holders Gatomboya/Barichu Farmers Cooperative Society
Altitude 1800 masl
Cupping Score 90
Roast Master, Quality cupper & Barista Søren Stiller Markussen




Mængde / Amount

250 gram, 500 gram, 1000 gram


Black Coffee / Whole beans, Black coffee grinded for French Press, Black coffee grinded for filter,

This coffee is ideal to brew on Chemex, Hario, Siphon and stagg fellow. Chemex gives less acidity, but its doable - so if you really want to highlight the acidity, then I will suggest other methods mentioned. Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands. 1 step: Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter". 2 step: Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time. 3 step: building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises. Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on Brewmethods.
We dont roast this for espresso - as I think its better of on filter methods.