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Limited Cooperative Lot Release

Micro-Roasted to Order | NET WT 12 OZ (340 G)

This Gatomboya AA offering from Nyeri is a vibrant expression of Kenya’s high-elevation coffee tradition, evaluated at 92.5 points for its clarity, intensity, and layered fruit character. Sourced from a cooperative of smallholder farmers delivering cherry to the Gatomboya Factory, it exemplifies the precision and structure that define top-tier Kenyan AA coffees.

Carefully wet-processed and dried on raised beds, this lot presents a bold yet composed cup driven by citrus brightness and syrupy sweetness. Tangerine, apricot, and blood orange lead the profile, supported by honeyed dark fruit, tea-like nuance, and a firm, lively acidity. Through roast development, the cup gains depth and complexity while maintaining Kenya’s signature clarity, finishing long, vibrant, and distinctly Nyeri in character.

The Farmer Details

Sourced from Gatomboya Coffee Factory, part of the Barichu Farmers Cooperative Society in Nyeri, Kenya—a region spanning 1,400–2,000 m above sea level. Cooperative members bring cherries to the wet mill for pulping, fermenting, washing, and drying, producing coffee with clarity, vibrant fruit, and bracing acidity. Varietals include SL-28, SL-34, Ruiru-11, and Batian, carefully separated by size. AA is the largest seed size, commanding the highest quality and price, and consistently produces exceptional Kenya coffees.

Roast Levels & Flavor Profiles

Light-Medium Roast — Bright citrus and juicy fruit, with notes of tangerine, apricot, shaved lemon, and vanilla-accented sweetness. Floral tea undertones and a clean, syrupy mouthfeel highlight the coffee’s bracing acidity and vibrant clarity.

Medium Roast — Dark fruit and syrupy sweetness take center stage, including blood orange, cranberry, tart plum, and honeyed undertones. Cocoa begins to emerge alongside bright citrus, creating a balanced, complex cup with depth and clarity.

The Coffee Details

Origin — Kenya (Renowned for high-altitude estates producing vibrant, specialty-grade coffees)

Region — Nyeri (Fertile volcanic soils producing bright, complex, and layered flavors)

Altitude — 1,400–2,000 m (High elevation ensures slow bean maturation, bright acidity, and clarity)

Processing — Wet Process Kenya Type (Expertly washed to enhance sweetness, clarity, and fruit-forward notes)

Drying Method — Raised Bed Sun-Dried (Meticulously dried to preserve nuance and prevent defects)

Cultivar Detail — SL-28, SL-34, Ruiru-11, Batian (Elite varietals known for structure, complexity, and balance)

Grade — AA (Large, top-grade and high-quality beans known for exceptional clarity, uniformity, and vibrant flavor)

Screen Size — 17–19 (Uniform, large beans ensuring consistent roasting, optimal extraction, and premium cup quality)

Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)

Cupping Score — 92.5 Points (Very high-scoring, vibrant, well-balanced cup with striking clarity, sweetness, and bracing citrus)

Farm Gate Certified — Coffee purchased directly from the farm or cooperative, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery