The flavor profile of this washed Kenyan coffee stands out for its extraordinary energy and layered fruitiness. In the cup, you’ll immediately be struck by the intense and bright character of pink grapefruit, which lends the coffee a fantastic juiciness. This citrus note is perfectly complemented by a distinctive, slightly tangy hint of rhubarb, which brings a complex and lively acidity. To ensure the cup is perfectly balanced and irresistible, this entire fruity journey is wrapped in the deep, pleasant sweetness of liquid caramel. The result is a light, clean, and supremely refreshing filter coffee with a long-lasting sweet finish.
The Gatomboya washing station, named after the nearby village in the iconic Nyeri region, brings together hundreds of smallholder farmers. They farm small plots of land measuring about one hectare, where they cultivate coffee trees with the utmost care alongside traditional crops to support their families. Coffee trees of the traditional Kenyan varieties SL28, SL34, and Ruiru 11 grow here at extreme altitudes of 1,800–2,100 meters above sea level. The fertile volcanic soil, rich in minerals, and the high-altitude climate cause the cherries to ripen slowly, concentrating the renowned levels of fruit acids and sugars that make Nyeri the most sought-after Kenyan region worldwide.
Behind its perfectly defined profile, free of any harsh notes, lies a masterfully executed washed processing method. After hand-picking and strict sorting to select only 100% ripe cherries, the coffee is pulped and transferred to fermentation tanks for 16 to 20 hours. The key to its purity is the subsequent thorough washing and sorting in channels filled with clean water. The parchment is then dried on elevated African drying beds for 12 to 20 days, where the coffee is constantly turned by hand and protected from the scorching midday sun. A careful approach to both drying and subsequent roasting ensures that every cup delivers a technically perfect, vibrant, and harmonious coffee.