Artisan Roast: Kenya, Gichatha Ini AA, Washed

Year after year, the Nyeri region continues to produce the coffees that represent both the quality and flavour profile which has made Kenyan coffee so well loved and famous. Within this zone the factories (the local name for washing stations) surrounding Nyeri itself and the nearby town of Karatina are those that produce the most intense and classic coffees.

Gichatha-ini, a handful of miles from Karatina town, is one of these factories, and along with the sibling factories Ndaro-ini and Kangocho, it forms the small but very well regarded Gikanda Cooperative Society.

This large beaned AA micro-lot is full of the the bold, high intensity and effervescent acidity of Kenyan coffees. In this selection from Gichatha-ini the acidity is complex, combining malic apple-like acid, citrus acid and also some phosphoric acidity.  Flavours in the brew are led by stewed rhubarb, toffee, and citrus fruit.  Further flavours of blackcurrant, an often defining characteristic of Nyeri coffee, vanilla and molasses can also be found as the coffee cools.  A viscous, syrup like mouthfeel helps enhance the sweetness and toffee-like nature of the coffee further.

The roast has been developed to best bring out the interplay between rhubarb, citrus and caramel-like attributes.  This leads it more towards filter brewing as a method to best experience its fruity nature, clarity and complexity.  Immersion brewing will still bring out a great coffee experience too, more focused towards caramel and cola like attributes.