Single Origin Coffee - Kenya - Gatomboya AA
Tasting notes of apple cider, black currant & cherry.
Varietal: Typica, Bourbon, Caturra, Catuai
Altitude: 1,600 to 1,770 MASL
Kenya is known for growing some of the most intense coffees of the world. The coffees are rich in fruity acidity while maintaining a heavy body. Some people believe this is drawn from the red volcanic soils surrounding Mount Kenya.
The total area under coffee cultivation in Kenya is estimated at 160,000 hectares. The largest part of the land is used by smallholder farmers who assign themselves to cooperatives. This coffee stems from the Gatomboya factory near the town of Karatina. Nyeri is the state town of Kenya’s Central Province on the beautiful southern slopes of Mt. Kenya. In coffee terms it also refers to the same region.
This region is famous for its rich soils with volcanic clay as well as for its advantageous micro climate with sufficient rainfall. Here, coffee is pulped with a disc pulper and flows into a fermentation bin for a controlled fermentation process. Next, it is washed and soaked in water channels and finally sun-dried on African drying beds for up to 15 days. These drying beds are carefully covered during midday and at night to give these beans the highest degree of protection. black currant,