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PINK GRAPEFRUIT, CUSTARD & TOFFEE
It’s edition 40 of our recession releases so I’ve sourced something a little higher scoring, a little more special and a lot more Kenyan for it!
This comes from the Gatomboya washing station, I’ve not roasted from here before but they do have a reputation for producing some absolutely knock out coffees in Kenya, this one fits the bill.
In the cup expect that bright citrus acidity you get with Kenyan coffees, pink grapefruit here, and then a lovely rounded body of custard and toffee. Properly lovely.
Roast wise, light to medium, I’d advise filter brews for Kenyans, but brew how you like!
As always though, limited stock, gold for silver. Cheers, Joel. (And the Kenyan recession releases always move quick. Don’t wait.)
Also, I partly looked for a Kenyan as a customer dropped by the roastery recently for a chat, he said he loved Kenyan brews, if you’re reading this, here you go dude.
THE COFFEE ITSELF - FROM OUR IMPORTER, FALCON SPECIALITY
Earning it's name from the local village, the Gatomboya Coffee Washing Station was formed by the cooperative that still owns and supplies the coffee. Processing at Gatomboya wet mill adheres to stringent quality-driven method. After the red ripe cherry is delivered to the processing area, it undergoes meticulous sorting to ensure exceptional cup quality of their coffee. Most farmers farm a plot approximately one hectare, with roughly 400 coffee bushes planted on it, amongst food and other cash crops.
Once pulped, cherries are delivered to fermentation tanks where it will ferment for about 16-20 hours depending on the ambient temperature at that time. The coffee is then fully washed to remove traces of all mucilage in gradient water channels.
The parchment will then be distributed on the raised drying sunbeds where it will dry slowly over the course of around 12-20 days. The parchment is covered during the hottest time using shade nets.
The Coop utilises the lower grades of coffee by roasting and grinding them to promote coffee drinking culture within their farmers under a local brand name Barichu Coffee House. This generates more income and helps to connect the farmers with the product they spend all year tending to.
The coffee is composed of a blend of well-known Kenyan varieties, including SL28, SL34, Ruiru 11,
SL28, originally selected in the 1930s, is especially valued for its drought tolerance and complex, sweet profile with wine-like undertones. SL34, another historic selection, is admired for its rich body and balanced acidity, though it requires careful management due to its susceptibility to disease.
Ruiru 11 offers high yields and strong disease resistance.