Discover the essence of our Kenya Gatomboya AB: A specialty coffee from Kenya for filter

Our Kenya Gatomboya AB delivers a vibrant and elegant cup that reflects the very best of Nyeri. With notes of passion fruit, grape, chamomile, and honey, this coffee offers a juicy acidity balanced by a smooth sweetness. Sourced from the Gatomboya factory of the Barichu Farmer Cooperative Society, it celebrates both the fertile soils of the region and the dedication of its smallholder farmers. Perfect for filter brewing, it captures the bright, complex character that makes Kenyan coffees world-renowned.

1

Know your coffee's origin

2

The Nyeri Region

3

Roasting process

4

How to enjoy this coffee

1. Know your coffee's origin

The Kenya Gatomboya AB is produced by around 950 smallholder farmers, all members of the Barichu Farmer Cooperative Society. Each farmer tends a small plot of land, often cultivating macadamia, corn, bananas, and beans alongside their coffee trees.

The Gatomboya Factory, established in 1957 and managed by the Barichu F.C.S., supports nearly 2,600 farmers in the region. Operated by a democratically elected five-member board, the factory plays a vital role in ensuring quality and fair representation for its members. In recent years, it has expanded with additional facilities to better serve farmers across Embu.

Here, ripe cherries are carefully hand-picked, sorted, and depulped before being fermented overnight. After washing in fresh, clean water from a local tributary, the beans undergo Kenya’s traditional double-washing process and are finally dried for 10–12 days on raised beds. This meticulous method produces the clean, bright, and complex cup profile that Kenyan coffees are celebrated for worldwide.

Traditional Processing
Ripe cherries are carefully hand-picked and delivered to the factory the same day. After sorting, they are depulped, fermented overnight, washed with fresh water from a nearby tributary, and soaked for up to 72 hours – a signature step in Kenyan coffee processing. The beans are then dried for 10–12 days on raised beds, allowing the flavors to fully develop.

Varieties & Elevation
• Varieties: Batian, SL28, SL34, Ruiru 11
• Process: Fully washed, double fermentation
• Elevation: 1,770 meters above sea level
• Harvest: November – January

2. The Nyeri Region

The Gatomboya AB comes from Nyeri, one of the most celebrated coffee regions in Kenya. Nestled between Mount Kenya and the Aberdare Mountains, Nyeri offers rich volcanic soil, fresh mountain water, and a unique climate that has made it the historic center of Kenyan coffee production. This region is home to the Kikuyu people, who have cultivated the land between the mountains for centuries, surrounded by lush forests, bamboo, and wildlife.

3. Roasting process

At our OR roastery in Westrem, the Kenya Gatomboya AB is roasted with great care and precision by our dedicated team of roasters. Like other fully washed Kenyan coffees, it thrives under high energy in the early stages of the roast, bringing its vibrant character to life. By carefully adjusting the roast duration and applying the right amount of heat during the sugar browning stage, we create a delicate balance between crisp acidity and a long-lasting sweetness.

Every batch reflects our passion for craftsmanship and our constant drive to bring out the very best in each bean.

4. How to enjoy this coffee

For V60
This coffee is crafted for filter brewing, and the V60 is the perfect method to highlight its elegance. Expect juicy notes of passion fruit and grape, balanced with the gentle sweetness of honey and a delicate hint of chamomile. The lively acidity and clean finish make it an uplifting cup, ideal for slow sipping and savoring.

Brewing Recipe – V60
• Coffee: 16 g (slightly coarser grind than a standard V60)
• Water: 260 g total
• Temperature: ~90 °C (lower than usual for a softer profile)

Steps:
1. Start with 60 g of water for blooming and let it sit for 45 seconds.
2. Add 100 g of water, bringing the total to 160 g, and pour up to the 1-minute mark.
3. Finish with the remaining 100 g of water for a total of 260 g.

The extended bloom allows the coffee to release more aromatics, while the lower brewing temperature highlights the sweet, fruity, and floral notes of this Kenya Gatomboya AB.

For Chemex
Brewed with a Chemex, the Kenya Gatomboya AB reveals an exceptionally clean and transparent profile. The thicker filter accentuates its floral chamomile notes and silky honey sweetness, while the juicy acidity of passion fruit and grape remains bright but refined. The result is a smooth, well-rounded cup that’s as beautiful to share as it is to enjoy on your own.

For a more intense, full-bodied experience, you can also try brewing it using a French Press. Whichever method you choose, Kenya Gatomboya AB delivers an unforgettable coffee experience.

Kenya Gatomboya AB for filter