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Gatumbi PB, Kenya, Washed
Grapefruit, red currant and green tea
This Washed, mixed SL-varieties lot has a ripe, grapefruit acidity and notes of red currant on each sip. As it cools, a green tea note become more evident on the finish.
| TASTES LIKE | Grapefruit, red currant and green tea |
| ROAST | Filter |
| COMPONENTS | n/a |
This mixed SL-varieties peaberry lot from Kenya Gatumbi epitomises why Kenya is renowned for clarity, intensity, and blackcurrant-laced sweetness. This lot hails from the Gatumbi Coffee Factory in Murang’a County, a cool and fertile region nestled between the eastern base of the Aberdare Mountain Range and the western slopes of Mount Kenya. Established in 1981, the factory is affiliated with the Kangiri Cooperative Society, which represents approximately 3,500 active smallholder members. These farmers grow coffee alongside food crops like banana and maize, using shade trees such as grevillea and macadamia to foster healthier farm ecosystems.
Gatumbi's reputation is built on disciplined processing and continuous reinvestment. The factory has made significant upgrades to drying beds, cleaning channels, and fermentation tanks, and constructed a wastewater soak pit located away from clean water sources. These improvements reflect a serious commitment to quality and environmental responsibility, ensuring that Gatumbi continues to produce exceptional coffees that capture the essence of Kenyan terroir.
| PRODUCER | Smallholder members of Kangiri Cooperative Society |
| REGION | Murang’a County |
| VARIETAL | SL28 and SL34 |
| PROCESS | Washed |
| ALTITUDE | 1700 masl |
Murang’a, located in Kenya’s Central Highlands, is renowned for its fertile, high-altitude coffee-growing regions nestled between the slopes of Mount Kenya and the Aberdare Range. This geography has become synonymous with Kenya’s most celebrated cup profiles. During the colonial period, coffee cultivation in Kenya was dominated by large estates, but after the mid-20th century, the industry transitioned to broader Kenyan participation, with smallholders emerging as the backbone of production.
Today, Murang’a is defined by this smallholder-led structure, where thousands of farming families deliver cherries to local “factories” (wet mills). The region’s identity is centred around rigorous separation, careful washed processing, and a cooperative model that funds infrastructure upgrades and quality improvements annually. Gatumbi's position in Murang’a is a testament to decades of regional refinement, where elevation, cool temperatures, and disciplined milling systems have collectively shaped Kenya’s global reputation for structure, intensity, and sparkling clarity in coffee.
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:45. |
| Best Freeze Date | 7-12 days after roast |