The delicate nuances of this coffee will present themselves as a real Kenya-style coffee that we missed on the Black currant notes. Juicy & sweet & floral. 
 
Tasting note: Bergamot, Blackcurrant, Cranberry and Toffee. Sweet & juicy , Smooth & Balanced
Cup Characteristics:  Flavors of mild bergamot, and blackcurrant with Very bright citrus notes. Juicy mouthfeel followed by a long, Toffee finish.  
 
About Kenya AA Gaturiri
Gaturiri is a washing station in Nyeri, Central Kenya; in Kenya, these stations are referred to as factories. This district is known for complex, flavorful coffees with intensity. Gaturiri is owned by the Barichu Cooperative, which operates three other washing stations: Karindundu, Gatomboya, and Karatina (we have offered coffee from a couple of those washing stations).
The factory processes coffee cherries from about 1500 Coop members, most of whom are smallholder farmers with about 250 coffee trees. Farmers plant other crops with the coffee trees, like macadamia, bananas, corn and beans. Being part of the Coop gives members access to financing for school fees, farm improvements and emergencies, as well as a plant nursery and a demo coffee plot.
Kenya has a unique double soak washing process. Washed coffee is distinguished by the clarity of the flavours and attributes that it can achieve. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the patios or beds for drying. During wet processing, the pulp is removed mechanically.
The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. The method and supervision of fermentation can make or break a coffee's final outcome.
These coffee cherries were hand sorted by the farmers before they went into production. After their skins were removed the coffee was fermented for 24-36 hours under close shade the amount of which depends on climate temperatures. After fermentation the coffees are washed again, graded by density in washing channels and allowed to soak a second time, overnight in clean water. They are then placed on drying tables where they will be sun dried 12 to 20 days on African drying beds.
 
Why did we choose this coffee for our Premium list?
This lot is comprised mainly of the SL-28 varietal, a Bourbon derivative, that was developed decades ago by Scott Labs for the best flavours and is now being reproduced in areas around the world when conditions are right. SL-28 is known for its depth, sophisticated flavour and wine-like acidity.
 
Coffee Information 
Washing Station/Factory: Gaturiri
Coffee Cooperative: Barichu FCS
District: Nyeri
Division: Mathira
Altitude: 1700-1800 Meters above sea level
Coffee Variety: Mostly SL28, Ruiru 11
Shade Trees:  Gravellea, Macadamia
Soil:  Red volcanic
Processing: Washed
 
 
COFFEE HISTORY
Gaturiri is a Kikuyu word for “the shrubs.”It is a known place where people visit to collect herbs for medicines for humans and livestock. The Gaturiri factory is located in Nyeri County in the Southern part of Mt. Kenya. It is affiliated with the Barichu Cooperative Society. Gaturiri serves about 1,500 small-scale producers and produces approximately 600 tons of cherry. Fresh river water from the Kirigu River is used during processing.
The Barichu Farmers Cooperative Society is located in the Mathira East Sub-County in Nyeri county. It is currently composed of four factories, Karatina, Karindundu, Gaturiri and Gatomboya. It was registered in October 1996 with the Cooperative Development and Coffee Board of Kenya.
The Gaturiri factory is located in the Nyeri district in the Southern part of Mt. Kenya and is part of the Barichu Cooperative Society. Gaturiri serves about 1,100 small-scale producers and produces approximately 600 tons of cherry. Fresh river water from the Kirigu river is used during processing.
Gaturiri is a Kikuyu word for “the shrubs.” The area for being a place people visit to collect herbs for medicines for humans and livestock.
The Barichu Farmers Cooperative Society is located in the Mathira East Sub-County in Nyeri. It is currently composed of four factories, Karatina, Karindundu, Gaturiri and Gatomboya. It was registered in October 1996 with the Cooperative Development and Coffee Board of Kenya. It has 5,800 registered members and produces 3 million to 5 million kilos of coffee per year.
Barichu works to offer its members access to credit for school fees, farm inputs and emergencies. Its goal is to share information with farmers regarding crop husbandry and other agricultural practices important to coffee. It has a demonstration plot financed by Tropical Farm Management and a nursery that serves the whole community, providing mature seedlings to help reduce drops in production or income for farmers.