Kenya Gatomboya AA

Origin

• 🇰🇪 Kenya· Nyeri

Tasting notes

Character

• Bright
  30
• Clean
  20

grapefruit • berries • honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. 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 Gatomboya is back! This was the first Kenyan coffee Prodigal ever featured back in 2023. This latest harvest features zesty grapefruit, subtle berries, and a rich honey note in the finish. We also enjoyed a bit of grape and black cherry flavors too. The Barichu Cooperative Society is 600-members strong, each delivering their ripe cherry to the Gatomboya washing stationWashing 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.. After grading and evaluation, the cherries are floated, pulped, and fermented for 16 to 24 hours. Subsequently the coffee is 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. clean and soaked for an additional 8 to 14 hours. Drying takes place on raised beds for approximately 21 days. Staff rotate the coffee frequently to ensure even drying. The Gatomboya washing station processes approximately 600 tons of coffee each year after the November-December harvest. The primary varieties are SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. and SL-34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., drought-resistant varieties selected by Scott Agricultural Lab nearly 90 years ago. 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-28 & SL-24 Brewing Recipe : Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 250ml Water temperature 93ºc Brew time 3 minutes