Kenya Gachatha AA

Origin

• 🇰🇪 Kenya· Nyeri

Tasting notes

Character

• Clean
  50
• Bright
  40

pomegranate • gooseberry • bright Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. Prodigal's coffee beans are at their peak 2 to 3 weeks after roasting The Kenyan hits keep on coming! This coffee from Gachatha Factory is standing out with dense pomegranate and juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., bright gooseberry. This is a "red fruit" coffee, and Scott particularly enjoyed the berry and wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. flavors too. SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers bring their ripe cherry to Gachatha, the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., where the coffee undergoes traditional Kenyan washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. processing. This particular lot came from the main Kenyan harvest, which is picked from later-maturing, higher-altitude trees. Process: Washed Region: Nyeri County, Kenya VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. & SL-24, Ruiru Brewing Recipe : Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 250ml Water temperature 93ºc Brew time 3 minutes