KGT | KENYA AB GATUBU
PROFILE#1: Fruity | Light roast
TASTING NOTES: Lemon, Lime, Floral
IT ALL STARTS AT THE COFFEE FARM
Gatubu Washing Station is a member of the larger 670 member Iyego Cooperative that unites communities from across Muranga County. This is the historical heart of Kenya’s independence movement. Whereas neighboring Nyeri is known primarily for coffee, Muranga is also associated with Kenya’s first mission, first colonial outpost and the Mau Mau uprising. Muranga is also the point in the Aberdare range where snow melt turns into rivers.
670 co-op members
SL 34, SL 28, Ruiru 11
1300 to 1950 masl
DID YOU KNOW
Kenya is an enigma when it comes to coffee sourcing. It occupies a top spot in specialty coffee – Kenyan top lots are always amongst the most expensive of any harvest. But yet it’s a country where coffee production is dropping year over year. Kenya is a place where traceability is a given, but competition in Kenya is fierce, and making prized coffees feel like even more of a prize.
Price paid by Driftaway (per pound avg. across Sept / Oct 2019 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,339 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
It has been quite a challenge finding Kenyan coffees to include in the Driftaway subscription. For this coffee, we sampled 7 different Kenyan samples - both AA and AB - from Nyeri and other regions.
After 3 rounds of cupping, we finally picked this one because of the delicious and incredibly juicy taste without the usual grapefruit-like sharp acidity that most high-grade Kenyan coffees have.
AVERAGE CUPPING SCORE
SCAA Cupping Score
10 x 60 kg
Length of producer relationship
15% (in 2019)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from Oct 13 to Nov 3rd, 2019 at Pulley Collective in Red Hook, Brooklyn. We typically use the Probat UG-22 roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.