Gaturiri AA, Kenya

Flavour Profile: Blackberry, Elderflower, Citrus Fruits

 Heritage:

• From the Region of Kibugu in Embu County
• Grown in altitude of 1,600-1,800masl
• SL28 & SL34 Varietals
• Washed Process
  

A stunning washed Kenyan coffee with lovely sweetness and complexity

Produced by around 1,500 smallholder farmers of the Barichu Farmers Cooperative Society, Gaturiri is nestled in the highlands of Nyeri, where rich red volcanic soils and a cool climate create ideal conditions for exceptional coffee.

The name Gaturiri means “the shrubs” in Kikuyu, referring to a traditional local gathering place for medicinal herbs. Ripe cherries are selectively handpicked and sorted before being pulped and fermented overnight. The coffee is then washed using fresh water from the River Kirigu and slowly sun-dried on raised beds. The wet mill operates across Kenya's two main coffee harvests, with an early crop typically harvested between April and July, followed by the main crop from October to December.

In the cup, expect juicy blackberry, delicate elderflower and vibrant citrus, with
bright acidity, a clean finish and lingering fruit sweetness.

OUR BREWING SUGGESTION

espresso
To maximise sweetness we recommend letting the coffee rest for at least 10 days after roasting. As a starting point use 17g of coffee for a 42g shot in around 30-32 seconds. Expect a juicy cup of blackcurrant with an elderflower finish and complex citric acidity.

filter
For home brewing, the V60 Switch provides a great balance of body and complexity. As a starting point, use 15g of ground coffee with 250g of water at 95C. With the Switch open, wet the coffee bed with 40g of water, gently swirl to ensure all the grounds are evenly saturated, and leave to bloom for 1 minute. At 1:00, close the Switch and add the remaining 210g of water in one pour. Leave to steep until 2:00, then open the Switch and allow the coffee to draw down. Aim for a total brew time of 3:15–3:45.

Roast Level: light-medium

We roast the Gaturiri AA to a light-medium level that really showcases its balance,  soft acidity and sweetness.  Perfect for filter and and makes a stunning espresso but please allow the beans to rest for a minimum of one week if possible.