Kenya Nyeri Gathaithi AA

Out of stock
Region Africa
Drying Method Raised Bed Sun-Dried
Arrival date Aug 10 2017
Lot size 11bags/boxes
Bag size 60
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AA
Appearance .2 d/300gr, 17 - 19 Screen - I found a couple shells and one partial quaker between the 3 x 100 gram batches of roasted coffee
Roast Recommendations City to Full City; acidity goes from citric in lighter roasts to berry-like closer to Full City
Weight 1 LB
Gathaithi is both the name of the washing station where this coffee is processed, as well as the local Farmers Cooperative Society. Wet mills are referred to as "factories" in Kenya, each serving a particular micro-region. Gathaithi station is where the local members deliver their whole coffee cherry for processing: first pulping in a 3-disc "Kenya" style pulping machine, fermenting overnight, cherry skins washed away, and then soaked once more before the parchment coffee is laid out to dry on raised drying beds. There are currently 1250 coop members, and the average altitude is 1700 meters above sea level. Grade doesn't necessarily correlate to actual cup quality (until you get into C, TT, and below), but we did pick up both the AA and AB grades from the same outturn. AA and AB refer to screen size - 17 to 19 1/64 in., and 15 to 17 1/64 in. respectively.
This AA separation from Gathaithi boasts sweet honey and citrus notes, suggestions of honey tangerine come to mind, and the smells in the ground coffee span a wide range of clean smelling citrus fruit. Aromatically too, a smell of ruby red grapefruit and floral sugar draw you in, the wetted grounds pushing a captivating concoction of sweet tropicals and syrupy sweeteners (a butterscotch floral smell is what I noted). What a great pour over brew this Gathaithi coffee makes, sweetness like sundae toppings, giving way to a cornucopia of clean fruited notes, mouth-cleansing acidic impression, and transparent finish. Our City roast was undoubtedly our brightest brew, giving the perception of citric tartness, a mouthfeel that helps organize an array of fruited notes, green melon, ripe peach, rhubarb pie filling, and cranberry to name a few. The cool cup brings forth a wave of citrus flavors, and a refreshing orange soda aspect comes into view, along with a simple syrup type sweetness. The finish from light to dark roasting (we roasted to around Full City, 34 degrees of development post first crack) shows lasting sweetness, with dry baking spice, and fruited notes hanging on in the aftertaste. Fruit flavors are altered with roast development, as well as acidity, and we found that at Full City there was berry-like brightness, and flavors of dark grape and plum juice. An easy favorite, with so much to reveal with different levels of roast.