Kenya Gatomboya

Origin

Gatomboya Single Origin is a lively and adventurous cup, boasting high acidity and a full-bodied richness. From bright, zesty notes of blood orange to juicy sweet green grapes, rounded out with a hint of smooth vanilla, this coffee carries a vibrant and dynamic flavour profile that will captivate your senses.

The name “Gatomboya” means "swamp" in Kikuyu, a nod to the fertile land that supports both arrow roots and some of the best coffee cherries in the region. This single origin comes from about 698 smallholder farmers who bring their cherries to the Gatomboya factory, supporting its members since 1987. Ensuring a focus on sustainability and generous support for farmers, this factory forms a community that thrives on ethical practices.

Ready to explore the best of Kenya? Try Gatomboya and taste the difference for yourself.

Blood Orange - Green Grapes - Vanilla

Varietals: Peaberry

Altitude: 1600-1800 MASL

Process: Washed

Brew GuideS

Espresso

Dosage

22g

Output

40g

Brew Time

26-28s

Grind 22 grams of coffee using a fine grind size.
Place the ground coffee into a portafilter and tamp.
Tare your scale to zero with your empty cup.
Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output.
For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction.

Filter: Pour Over (V60)

Dosage

15g

Output

250mL

Brew Time

2:15-2:45 mins

Preheat 300ml water to 92° Celsius.
Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
Place your dripper and vessel on your scale and tare it.
Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.

Adjust your grind size to change your extraction time:

If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
If your extraction time is too long, try using a coarser grind size.