Summer is all about juicy flavors, new experiences, and fragrant cups that bring joy. And that's exactly what Kenya Gatomboya PB #136 from Prague roaster Candycane is all about. From the first pour, the cup bursts with flavor: juicy lemon freshness dominates, with subtle herbal nuances and the deep sweetness of dried raisins. The selection of peaberry beans adds an extra dose of complexity, structure, and expression, making each cup a real experience. All this is wrapped in an elegant body with a tea-like finish that melts on the tongue with incredible lightness. It is a coffee with character – refreshing, layered, and perfectly balanced.
This coffee comes from the Nyeri region of Kenya, specifically from the village of Konyu, where the Gatomboya processing station, part of the Barichu Farmers Cooperative Society, is located at an altitude of 1,770 meters above sea level. The coffee is tended by around 700 small farmers who grow SL-28, SL-34, Ruiru 11, and Batian varieties in rich volcanic soil, often in the shade of trees such as gravilea, macadamia, and eucalyptus. In addition to coffee, they also grow tea, corn, and bananas, which helps diversify incomes and overall community stability. The regional climate is ideal—mild temperatures, ample rainfall, and slow cherry ripening give this coffee exceptional depth and complexity.
Processing is carried out using the traditional Kenyan washed method, known for its precision and emphasis on quality. The cherries are hand-picked from October to January, fermented for 16 to 24 hours in the shade, then washed several times, sorted by density, and finally soaked in clean water from the local Gatomboya River. Drying takes place on raised African beds for up to 21 days, protecting the coffee from direct sunlight and moisture. The result is a clean, bright, and elegant flavor profile that is confirmed in every batch thanks to careful sorting and quality control.