KENYA Gatomboya AA49
“High quality beans with the dedicated Kenyan flavor profile that deserve nothing else than a perfected roast profile.”
Swedish Roasting Champion 2019, Sweden
SCA SCORE 90.25
FLAVOR ALGORITHM AND DESIGN Anthony Nguyen
Roasted light based on conduction and moderate heat application with world class skill and care. A very short roast, high front up heat that is sustained for a short roast to generate the fruity flavor and the bright acidity.
|Aroma||Black currant, Boysenberry, Toffee|
|Flavor||Black currant, Grapefruit, Hibiscus|
|Aftertaste||Red grape, Black tea, Mid|
|Acidity||Apple, Rhubarb, Bright, Malic, Mid-High|
|Body||Creamy, Deep, Mid|
The Gatomboya washing station is located in Neri County, nestled near the base of Mt. Kenya. The name Gatomboya is a Kikuyu word which means swamp and refers to the terrain of the area.
Registered producers deliver their cherries to Gatomboya. The central factory then wet processes the coffee in typical Kenyan style. The cherries are sorted on maturity and processed separately per quality group. The co ee is de-pulped and fermented for up to 24-36 hours.
Next, the station sta washes the co ee by pushing it through channels with water. This step already sorts the coffees on bean density through flotation. The heaviest qualities sink while floaters go all the way to the end of the channel. The highest qualities soak for an additional 24 hours in clean water before going out to the drying field. The coffee dries on raised beds for an average of 10 days.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Kenya
Finished in Scandinavia