Kenya - Gatugi
With incredible sweetness and notes of brown sugar, dark red fruits, Kenyan coffee returns for a limited time only
Brown Sugar, Molasses, Black Tea
Like other top quality Kenyan coffees, this coffee is incredibly well structured. Dark brown sugar and molasses syrupy sweetness is balanced by tart red fruit acidity. As the sweetness and notes of cranberry and red currant fade, flavors of fall spices and black tea come to the forefront, rounding out and finishing the cup.
The slopes of Mount Kenya are the perfect place for growing high quality coffee. Warm days and cool nights, abundant rainfall, rich volcanic soil, and great elevation all come together to help produce sweet, complex, entirely unique coffee.
Kenyan coffee sales are highly organized and regulated by central authorities, which help ensure that their unique coffee both commands steep premiums and maintains its reputation for having quality deserving of those premiums. The Kenyan system ensures that no coffee is sold except through an auction process and that all coffee is meticulously graded for both physical attributes and cup qualities.
Coffee growers are organized into collectives that behave in a democratic manner in deciding how milling contracts are awarded, who composes the sales and marketing teams for the collectives, and how profits are allocated. This particular lot comes from the Gatugi coffee factory in the province of Nyeri, which processes the coffee from around 500 farms in the surrounding area. Each farm produces an average of two 60kg bags of finished coffee per year.
Gatugi, like most mills in Kenya, processes coffee with a washed technique. The freshly picked coffee has the fruit separated from the seed with a three stage disk depulper before moving to fermentation tanks where it stays for between 27 and 35 hours depending on temperature. From there the coffee is floated to separate lower quality, less dense, coffee. The coffee is then dried, sorted again, and graded according to size.
Variety: SL28, SL34, Ruiru 11, Batian Processing Method: Washed
Size: 12oz Roast Level: Light Altitude: 5600—6200'
Brew Notes: Produces great cups with 1:14 coffee:water ratios and water around 200-205℉. This, and other Kenyan coffees also taste great with a bypass brew. For this technique brew with a 1:10 brew ratio and then dilute the resulting cup with hot water to attain a 1:12 brew ratio.