Kenya Nyeri Gatura AA - ARCHIVED REVIEW

Kenya Nyeri Gatura AA - ARCHIVED REVIEW


THIS COFFEE HAS SOLD OUT. Cookie-like aroma, notes of brown sugar, raisin, and dried fig. Fruit intensifies as the cup cools, grape and even tropical fruits. Refreshing yet moderate tartaric acidity. City to Full City. Good Kenyan espresso.

Out of Stock

Additional Info

Cultivar SL-28, SL-34
Grade AA Main Crop Lot
Arrival Date June 2016
Appearance .4 d/300gr, 15 PB Screen
Processing Method Wet Processed
Region Nyeri District, Mathira Division
Roast Recommendations City+ roast to Full City is ideal for Gatura
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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Gatura is a "factory" (a coffee mill) that is part of the Rumukia Farmer's Cooperative Society. It's near Karatina town in Mathira, Nyeri with average farms in the area at 1600 meter altitude, red volcanic loam soils (typical for the area), and other crops including tea, corn, and bananas. It's a typical cooperative in those respects, but the quality of coffee produced at this mill has been very high season after season. There are currently 700 contributing members to Gatura, each farmer averaging less than 500 trees, (1 hectare or less of land). As with other good coops in Nyeri, they always have the farmer separate the ripeness of the coffee cherry before submitting it for processing, removing under-ripes that create astringency in the cup. Small things like this make a huge difference in the resulting coffee. We cupped a few different outturns from Gatura, and were fond of the balance found in this particular AA (17 - 19 screen size) lot.

The dry fragrance has a restrained sweetness to it, clean expressions of sugar-browning smells mixed with dashes of dried berry, citrus, and baking spice. The wet aroma has cookie-like sweetness, brown sugar and butter, with raisin and dried fig fruit smells especially apparent on the break. The smells are manifested in the cup flavors too, brewed City roasts offering dark sugar sweetness, with fruited intensity. Grape flavors (both flesh and tannic skins) come up in the cooling cup, along with fruits of a more tropical nature. The acidity is quite refreshing, tartaric, a green grape/tartaric effect on the palate. This isn't an extremely high-toned cup, so a great option for those looking for a Kenyan espresso, all the fruited sweetness, without the puckering citric acidity. Body is also nice and juice, and bodes well for a buoyant brew from light to middle roast range.