Kenya Gatomboya AA
grapefruit • berries • honey
Ships within 1 week after roast date
Prodigal's coffee beans are at their peak 2 to 3 weeks after roasting
Gatomboya is back! This was the first Kenyan coffee Prodigal ever featured back in 2023. This latest harvest features zesty grapefruit, subtle berries, and a rich honey note in the finish. We also enjoyed a bit of grape and black cherry flavors too.
The Barichu Cooperative Society is 600-members strong, each delivering their ripe cherry to the Gatomboya washing station. After grading and evaluation, the cherries are floated, pulped, and fermented for 16 to 24 hours. Subsequently the coffee is washed clean and soaked for an additional 8 to 14 hours. Drying takes place on raised beds for approximately 21 days. Staff rotate the coffee frequently to ensure even drying.
The Gatomboya washing station processes approximately 600 tons of coffee each year after the November-December harvest. The primary varieties are SL-28 and SL-34, drought-resistant varieties selected by Scott Agricultural Lab nearly 90 years ago.
Process: washed
Region: Nyeri County, Kenya
Variety: SL-28 & SL-24
Brewing Recipe :
| Filter | |
| Brewing ratio | 1 : 17 |
| Ground coffee | 16g |
| Total water | 250ml |
| Water temperature | 93ºc |
| Brew time | 3 minutes |
In the cup.
How Kenya Gatomboya AA shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
