KGT | KENYA NYERI GATOMBOYA
Fruity Profile | Light roast
Tasting Notes: Lime, Mango, Pink Grapefruit
IT ALL STARTS AT THE COFFEE FARM
The Fruity profile for this month is a delicious coffee from the Gatomboya factory in Nyeri, Kenya.
In Kenya, washing stations are known as "factories", and coffees are often named after the factory where it was processed. These play a huge role in the quality of the final product.
At Gatomboya, the coffee fruit is carefully separated from the seeds, washed and then dried. Basically, the coffee is transformed from being a fruit into the dried seed that we roast!
It's common for farmers in Kenya to become members of a cooperative, which will then market and sell coffee on behalf of the whole community. This coffee comes from 1300 members of a cooperative called Barichu. There are actually 5,800 members in the Barichu coop total, but this lot of coffee represents just 1300 of them, and all of their coffee was processed together by Gatomboya.
Coffee fruit on the tree
Drying beds in the sun
Close up of coffee fruit
TRACEABILITY
COUNTRY
Kenya
PRODUCERS & FACTORY
Various smallholders, Gatomboya
REGION
Nyeri
VARIETAL
SL-28, SL-34
PROCESSING
Washed
ALTITUDE
1700 - 1800 meters
DID YOU KNOW
Most farmers in Kenya are smallholders and typically produce enough coffee fruit for just a few 60 kg bags.
PRICE TRANSPARENCY
$5.77
Price paid by Driftaway
$1.40
Fair Trade price per pound
$1.24
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,321 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
The Gatomboya Factory is famous for producing some of the best coffees in Kenya. They use the Kenyan-style washing method, sometimes referred to as the 72 hour process: it involves a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. This has a big influence on this coffee's sparkling acidity and intense fruit flavors.
AVERAGE CUPPING SCORE
87.5
/100
87.5
SCA Cupping Score
20 x 60 kg
Bags purchased
1 year
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 25th April to 19th May in Long Island City, Queens. We typically use the Loring Kestrel 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.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. 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.
View other posts about how to make better coffee at home on our blog Coffeecademy.
