Koka Cola When it comes to washed coffee, Kenya has long remained a favourite among coffee drinkers for its vivid acidity, layered sweetness and unmistakable clarity. Through Falcon Coffee’s dedication to sourcing exceptional Kenyan lots, we were fortunate to discover this remarkable offering from Gatomboya and the Barichuu Cooperative. This coffee captures the classic character of Kenya while revealing an expressive profile that feels both familiar and unexpected. This lot is packed with grape candy sweetness and a lively tartaric acidity that carries throughout the entire cup. The first impression is filled with bright red fruit character, bringing to mind notes of pomelo, strawberry and ripe berries. It was this vibrant combination of sweetness and complexity that immediately stood out during our cupping session with Falcon Coffee and ultimately led us to select this coffee. As a hand brew, Gatomboya reveals elegant layers of pomelo, cranberry, red berries and red plum with a juicy citrus quality that lingers beautifully. Brewed as espresso, the profile deepens into sweeter notes of strawberry, pomelo and cranberry before unfolding into dehydrated grape, cola like sweetness and a gentle dark chocolate finish. With milk, the fruit softens to reveal rich caramel notes and a distinctive caramel popcorn sweetness. Gatomboya is a stunning expression of washed Kenyan coffee, vibrant, sweet and effortlessly enjoyable. The Producer Named after the village it serves, Gatomboya Coffee Washing Station is operated by the cooperative that continues to own and supply the coffee. Every harvest begins with careful hand sorting as only fully ripe red cherries are accepted to ensure exceptional cup quality. Most producers cultivate around one hectare of land with approximately 400 coffee trees growing alongside food crops and other cash crops that support their households. After pulping, the coffee ferments for 16 to 20 hours with the duration determined by the surrounding temperature. The parchment is then thoroughly washed through graded water channels to remove every trace of mucilage before being transferred to raised drying beds. Over the next 12 to 20 days the coffee dries slowly under the sun while shade nets protect it during the hottest hours to preserve clarity and consistency in the cup. Beyond producing outstanding coffee, the cooperative is equally committed to strengthening its farming community. Lower grade coffees are roasted and ground under the local Barichu Coffee House label to encourage coffee consumption among growers while creating an additional source of income. The initiative allows farmers to enjoy the coffee they have spent an entire season cultivating and reinforces a deeper connection between producer and cup. Cupping Score 86.00pts Fragrance orange blossom, musk, pepper, mandarin orange Aroma sourdough, yeast, hazelnut, clove Flavour puple grape, cola, molasses, syrupy, red apple Aftertaste long, lingering Acid medium high | tartaric > malic acidity, juicy Body medium | syrupy Balance deep, progressive, deep, well balance Overall complex cola and grape candy sweetness with high flavour clarity Roasting Schedule Roasting on every day from Monday to Thursday Cut-off order 3:00 p.m. a day before processing begins. Retail and Wholesale Delivery Retail order on the next working day
 Delivery will be made on the next processing working day once your order is roasted or ready. 1 / of 2