Kenya - Gatomboya AA
Location: Karatina town, Nyeri
Process Station: Gatomboya Factory
Producer: Barichu Farmers Cooperative Society
Varietal: SL28/SL34 (AA)
Growing Altitude: 1650-1800 masl
Processing Method: Washed
Harvest: January 2018
Product: Filter and Espresso
Flavour Notes: Blackberry, Hibiscus and Florals
This is the first year that we're able to work with this phenomenal AA selection from Karatina town, near the base of the impressive Mount Kenya. There are many excellent characteristics of this coffee, however it is most commonly regarded for its distinct flavour intensity and consistently recurring berry notes.
The local Gatomboya stream helps process this excellent washed coffee, with all traces of mucilage removed in the clean stream of fresh water. The cherries, collected from over 600 members of the Barichu Farmers Cooperative, are delivered to the Gatomboya Factory to be sorted by maturity and quality grouping before pulping and washing. The coffee receives between 24 and 48 hours of fermentation, dependant on density, before drying on raised beds for and average duration of 10 days.
We're really excited to finally be working with this coffee. You can expect to find notes of intense berries, pleasant florals as well as a distinct finish of blackberry.
Espresso Roast Brewing advice:
Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.
Filter Roast Brewing advice:
Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.
We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom for 40 seconds from the initial pour.
After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.
For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).
Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.