Tasting Notes: Blackberry, Jasmine, Grapefruit Producer: 950 smallholder farmer members of Barichu Farmer Cooperative Society | Region: Nyeri, Kenya | Varietal: Batian, SL28, SL34, Ruiru 11 | Mill/Washing Station: Barichu Farmer Cooperative Society | Importer: Cafe Imports | Processing: Washed | Altitude: 1,770 MASL Our average cupping score: 87.25 About the Producers The Gatomboya factory, run by the Barichu Farmer Cooperative Society, serves about 900–950 active smallholder members who grow coffee on small plots alongside macadamia, corn, bananas, and beans. Kenya predominantly produces washed coffees, with a unique soaking step: ripe cherries are depulped, fermented 24–48 hours, washed, then soaked 12–72 hours before drying. Nyeri offers ideal geography and rich soils. Home to the Kikuyu people, the region features forests, wildlife, eucalyptus, bamboo, and rainforests, making it a historic coffee-production heartland. What makes this coffee stand out Kenyan coffee is renowned for its distinctive, complex flavor profiles, largely thanks to its celebrated SL28 and SL34 varieties, which were developed by Scott Agricultural Laboratories in the 1930s and are prized for their vibrant, fruity acidity. However, these traditional varieties are susceptible to disease. To address this, newer disease-resistant varieties like Ruiru 11 (released in 1985) and Batian (released in 2010) were developed. While Ruiru 11 offers compact growth and high yields, Batian is notable for its cup quality that can is similar to the SL varieties. Most coffee lots from Kenya are a blend of these varieties — resulting in the complex flavor profile Kenyan coffees are known for. BREW RECIPE: Ratio: 18g coffee, 304g water | Grind: Medium-fine | Water: 205F 0:00 45 g (bloom) 0:30 115 g 1:00 160 g 1:30 220 g 1:45 260 g center pour 2:00 304 g center pour 3:00 Total brew time