Kenya Gatubu

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Clean
  50
• Bright
  40

Producer: Iyego Coffee Cooperative Society Origin: Muranga County, Central Highlands Varietal: Batian, Ruiru 11, SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. Altitude: 1550-1750 metres above sea level Process: 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. Flavours: Lime, Blackcurrant & Melon About This Coffee The Gatubu Coffee Factory is a coffee processing facility located in Muranga County, known for producing high-quality coffee through meticulous processing methods. The factory is affiliated with the Iyego Coffee Cooperative Society, which was established in May 1959, and serves as a key hub for local farmers. This AA fully washed top lot is sourced from around 600 local farmers who cultivate the varieties of Ruiru 11, SL28, SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. and Batian at altitudes up to 1,750masl. The Region Kangema Sub-County is an administrative unit in Muranga County. Its economy is heavily reliant on agriculture, particularly tea, coffee, and wattle trees. Located near the Aberdare Mountain Range, it is characterised by steep hills and abundant rainfall. Muranga County, in Kenya’s Central highlands, is home to the slopes and foothills of Mount Kenya. Many rivers run through the region and the soil is rich and volcanic, providing smallholdersSmallholderA 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. and cooperatives with the resources to grow and process some of Kenya's most fruit-forward coffees. Due to the cool temperatures at altitude, particularly at night time, coffees from Kenya's central highlands tend develop and mature slowly producing very dense, hard beans high in acidityAcidityThe 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. and complexity. The Process The coffee is wet processed, where the fully ripe cherries are: Pulped Fermented for 12 - 48 hours (depending on climatic conditions) Washed Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%. The coffee is then delivered to Othaya dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export. Roast Light/ Medium Brew Filter & Espresso