Sey | Kenya Gatomboya, Nyeri
From our friends at Sey:
SL28, SL32, Ruiru 11, Batian
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Density graded and separated. Dry fermented for 16-24 hours. Washed, and again density graded into AA and AB. Soaked under clean water from the Gatomboya Stream for 8-14 hours. Dried on raised beds until moisture content reaches 10.4%.
Gatomboya washing station is infamous for historically producing some of the best coffees out of Kenya, and it is a pleasure to finally have the opportunity to work with their coffee. In the cup we find round, ripe plum with a tropical fruit complexity and a bright Kenyan acidity.
Gatomboya has a long history in the specialty coffee industry, and has garnered the attention of coffee professionals and consumers alike by producing some of the best coffees in Nyeri. Gatomboya, along with almost all of the washing stations in Kenya, is suffering from the excessive use of pesticides, herbicides, and fertilizers; stripping nutrients from the soil as well as devastating local biodiversity. Our goal in Kenya is to find a single producer or washing station open to moving away from chemical inputs and revitalizing the soils—ideally bringing back the more traditional Kenyan cup profiles that have begun to disappear.