TASTING NOTES

GRAPEFRUIT, BROWN SUGAR, TANGELO

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

 LIGHT ROAST

Our fruity profile, which is a lighter roast, brings out the citrusy, sweet notes of this coffee.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

GATUNDU DISTRICT

Situated on the top of a hill in the Gatundu District, Gatundu is a growing town that’s perfectly situated for growing coffee. The region features high altitudes and rapid rivers, which produce ideal growing conditions. Additionally, the town’s connected to the larger city of Thika by rail and by the Thika Road Super-Highway, making it easy for farmers to transport their crops to market.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

KARINGA

The Karinga wet mill is owned by the Gitwe Farmers’ Cooperative Society, which is comprised of more than 900 producers. The mill is only a wet mill, which Kenyans refer to as a “factory.” Wet mills are used to wet-process coffee cherries before they’re transported to a dry mill for further processing.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

Kenya Gatundu Karinga AB is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

SL-28 AND SL-34

The Gitwe Farmers’ Cooperative Society grows and processes three varietals of coffee, although two account for 99 percent of the co-op’s offerings:

  • SL-28 is a citrusy, balanced and sweet variety that produces complex flavors
  • SL-34, also known for its citrus notes and sweet finish, has a heavier body than SL-24
  • Ruiri-11, which only accounts for 1 percent of this lot, combines the flavors of SL-28 with more disease-resistant varietals