Kenya AA, Gatomboya #142

95,00 DKK310,00 DKK

Very clean acidity of black berries and blue berries with a grape finish. Velvety mouthfeel of passion fruit.

 

Ryd
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Its the second time I have this wonderful coffee from Kenya. I really like the complexity, not to harsh acidity. Its a very balanced coffee.

Gatomboya is a smallholder farmer society

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. Their total production is about 350 tons of cherries pr year. Fermentation is done with Fresh River Water from Gatomboya stream.

GATOMBOYA is a Kikuyu word meaning “swamp” due to the swampy area,which made it a good arrow roots cultivated area.

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 & SL34
Processing Washed processed
Land/Region Kenya, Nyeri
Farmer Barichu Society
Altitude 1800 masl
Cupping Score 87
Roast Master, Quality cupper & Barista Søren Stiller Markussen

 

 

 

Mængde / Amount

250 gram, 500 gram, 1000 gram

Variant

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

This coffee is ideal to brew on Siphon, Hario, Stagg fellow and December dripper 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.