Take it Slowly
Take it Slowly
Mill Name: Gatomboya
Variety: SL-28 and SL-34
Altitude: 1,800 MASL
Process: Washed, 16-24 Hour Fermentation, 21 day drying time
Tasting Notes: Passionfruit, Brown Sugar, Vibrant
GATOMBOYA is a Kikuyu word meaning “swamp.”
The Gatomboya washing station is part of the Barichu Co-operative Society, located in Nyeri in Central Kenya. Nyeri is known for coffees with intense, complex, and flavor-dense cup profiles. Gatomboya collects cherries from about 600 smallholders with an average of 0,4 hectares of coffees. Their total production is about 350 tons of cherries per year. Fermentation is done with Fresh River Water from Gatomboya stream.
In the areas around Mount Kenya, where this coffee grows, the temperatures are mainly between 60 and 75 degrees. The soil is rich volcanic soil, mainly Nitisol. Nitisols occur in highlands and on volcanic steep slopes. They are developed from volcanic rocks and have better chemical and physical properties than other tropical soils.
Cherries are hand sorted for under-ripes and over-ripes by the farmers before they go into production. A disc pulping machine removes the skin and pulp. The coffees are then graded by density in to 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours. After washing, the coffee is dried on raised beds for 21 days, being covered during the hot parts of the day and the damp nights.
This refined and time tested processing has produced an exceptionally clean and vibrant coffee. Tropical flavors of pineapple and passionfruit are rounded out with a brown sugar sweetness, reminding us of the delicious tiki cocktails you get from our Logan Square neighbors, Lost Lake.