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Kenya Nyeri Gatomboya Factory 肯亞 涅里 加圖柏亞處理廠

Quantity: 225g

Blackcurrant. Apple. Blueberry.

Variety SL34 & SL34
Producer Gatomboya
Region Nyeri
Roast Level Light Roast

About this coffee :

Gatomboya 工廠(洗滌站)是巴里丘農民合作社的一部分。 Gatomboya 從大約 600 名小農手中收集櫻桃,平均 0.4 公頃的土地專門用於種植咖啡。他們每年的總產量約為 350 噸咖啡果。發酵是用來自 Gatomboya 溪流的新鮮河水完成的。

Gatomboya 是一個 Kikuyu 詞,意思是“沼澤”,指的是這片土地的沼澤性質,適合種植竹芋。

巴里丘合作社位於肯尼亞中部的涅裡。 Nyeri 以其濃郁、複雜和風味濃郁的咖啡而聞名。它主要由小農農場組成,每個農場都有大約 100 棵樹。他們被組織成合作社,作為小農運送咖啡櫻桃進行加工的工廠的傘式組織。

櫻桃在進入生產之前由農民手工分選未成熟和過熟的。 Agaarde 圓盤碎漿機去除皮和果肉。咖啡通過碎漿機按密度分為 3 個等級。 1級和2級分別進行發酵。 3 級被認為是低級。咖啡在封閉的陰涼處發酵 16-24 小時。發酵後,咖啡在洗滌通道中被洗滌並再次按密度分級,然後在來自 Gatomboya 溪流的清潔水中浸泡 16-18 小時。在非洲曬乾床上曬乾長達 21 天。咖啡在中午和晚上都被塑料覆蓋。


Gatomboya Factory (washing station) is part of the Barichu Farmers' Cooperative Society. Gatomboya collects cherries from about 600 smallholders with an average of 0,4 hectares of dedicated to growing coffee. Their total production is about 350 tonnes of cherries per year. Fermentation is done with fresh river water from Gatomboya stream.

Gatomboya is a Kikuyu word meaning “swamp”, referring to the swampy nature of the land which makes it good for growing arrowroot.

The Barichu Cooperative Society is located in Nyeri in Central Kenya. Nyeri is known for its intense, complex, and flavour-dense coffees. It is made up of mainly smallholder farms, each with some 100 trees. They are organised into Cooperative Societies that acts as umbrella organisations for the factories where the small­holders deliver their coffee cherries for processing.

Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. An Agaarde disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulp­er. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in wash­ing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours. Sun dried up to 21 days on African drying beds. Coffees are covered in plas­tic during midday and at night.

This classic Kenyan coffee has everything we love in washed coffee. Vibrant blackcurrant & blueberry fruity aromatics, pair with an apple juice like mouthfeel. Certainly a great coffee for hot afternoon.

Brewing Recipe : 

Brewing ratio 1 : 16
Ground coffee 22g
Total water 360ml
Water temperature 97ºc
Brew time 2.30-300 minutes
Roast Date 26th of July