Kenya Othaya Gura C Grade

Lighter roasts are tangy and sweet, with citrus and cookie characteristics like lemon bars, and a Hefeweizen beer note that works with the lemony twist. City to City+.

Out of stock
88
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Gura, Nyeri County
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-Dried
Arrival date June 2019 Arrival
Lot size 8
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34, Ruiru 11
Grade C
Appearance .9 d/300gr, 14+ Screen - a range of sizes here with several small and broken beans, some shells and tri-beans as well
Roast Recommendations City to City+ - if you do take to Full City, try pulling back on heat going into 1st crack to slow down momentum
Type Farm Gate

This coffee is from the Gura Factory, a coffee washing station that gets it's name from the nearby Gura river. Nothing industrious about this "factory", except for the machinery to wash and depulp coffee cherries. Gura is one of 19 washing stations that make up the Othaya Farmer's Cooperative Society, a member-run organization, one of the older ones I might add. Altitude of the washing station is just shy of 1750 meters and the coffee is grown between 1750 to 2000 meters (mostly SL-28, SL-34, with some Ruiru-11). We try our best to return to the societies who regularly produce some of the best Kenya coffees we taste, and each year we come across coffees new to us - like Gura - and this list continues to grow. This coffee was purchased direct, not through the Kenya auction system, so we could avoid the risk of losing it. To do this we pay a price that is higher than what the top auction bid might be, but it means we get the exact lot we want. In Kenya, coffee grades are determined by bean size, which are referred to as "outturns". This is the C grade outturn, a slightly lower grade than AB and AA and therefore less expensive. AA, AB, C and PB are all from the same process batch, just separations based on the screen size and a slightly higher allowance for physical defects for C, most of which don't affect cup flavor. But the flavor can still be right up there with the AA and ABs. We happen to have a Peaberry from this same process batch available which presents a good opportunity to try two different separations from the same outturn side by side.

I really enjoyed my light, and just south of "light" roasts (let's call it City+) of this C grade Kenya from Gura. Both manage to pull out a tangy lemon acidity and impressive underlying fruited sweetness. The cup has sweet citrus and cookie characteristics like lemon bars, and the finish is marked by a wheat beer flavor that adds a Hefeweizen note to the aftertaste and really works with the lemony twist. I tried roasting to Full City too, but found that the small beans tend to take off in the roaster as you pass City+ and an ash-like shadow was cast on my one and only attempt. If I were to attempt FC again, I'd take my foot off the gas going into 1st C, something I did not do. However, a dark fruited flavor underneath was appealing, and I imagine you could shape the roast tone to come off less bittering and more sweet with a little less momentum. Acidity comes way down in the darker roasts as well.