Kenya Nyeri Gatomboya AA Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Kenya Nyeri Gatomboya AA Washed
Blackberry, Floral, Blackcurrant, Bright and Juicy Acidity, Sweet and Rich.
The Gatomboya Coffee Factory is a wet mill located in Nyeri County, Central Province, Kenya. This region is widely recognized as one of Kenya's premier coffee-producing areas, with Nyeri itself being globally renowned for its intensely flavorful and complex coffees.
Gatomboya operates under the umbrella of the Barichu Farmers Cooperative Society. The cooperative comprises approximately 700 smallholder farmers who cultivate coffee on their individual plots and then deliver their coffee cherries to the wet mill for processing. These smallholders often intercrop their coffee with other cash crops such as macadamia nuts, bananas, maize, and beans, helping to sustain their household income and livelihoods.
Processing Method: Kenyan Double Washed
Gatomboya employs Kenya's distinctive double-soaked washed processing method. This technique is crucial for developing the coffee's remarkably clear and clean flavor profile. The processing flow involves several key stages:
Pulping: Coffee cherries are mechanically de-pulped, leaving the parchment coffee beans still encased in their sticky mucilage.
First Fermentation: The beans are then fermented, typically left to rest overnight in fermentation tanks. This allows natural enzymes to break down the mucilage that is difficult to wash off.
Washing and Second Soak: After fermentation, the beans are thoroughly washed to remove any remaining impurities. They are then placed in water for a second soaking period, which further enhances cleanliness and flavor complexity.
Drying: Following the second soak, the coffee is spread out on raised drying beds to sun-dry. During this phase, the beans are frequently turned to ensure even drying until they reach the ideal moisture content of 11–12%.
Once dried, the parchment coffee is stored for a period of "resting" before being sent to the dry mill for further processing and export. Every stage of this meticulous processing journey is heavily influenced by skilled technical oversight and careful manual management, playing a decisive role in the final flavor found in the cup.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica Coffee Variety – SL28 SL34
SL28 and SL34 are iconic Kenyan coffee varieties developed and named by Scott Laboratories (SL) in the 1930s. SL28 carries the lineage of Bourbon, Mokka, and Typica. The original goal of developing SL28 was to produce a high-quality coffee variety that could resist pests and diseases. Although SL28's yield was not as abundant as anticipated, it gained recognition for its excellent sweetness, balance, and complex flavors, with distinctive notes of citrus and dried plum.
SL34, while similar in flavor to SL28, offers a richer and cleaner taste. It has Bourbon heritage and a stronger Typica lineage, making it better suited to withstand heavy rains and challenging weather conditions.
Kenyan Coffee Grading
Kenyan coffee is graded based on two main criteria: bean size and flavor quality.
The three most common bean size grades are AA, AB, and PB (Peaberry).
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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