Kenya • Washed
Gaturiri ABSL28, SL34
blackcurrant • melon • pomegranate • hibiscus
SL28 & SL34 from Gaturiri washing station, where members of Barichu Cooperative deliver their ripe cherries to be processed. Using the double washed method common in Kenya, with a two-day fermentation prior to the second soak, resulting in a jammy profile with resinous fruits, including blackcurrant, melon, pomegranate, & hibiscus.
- Variety:
- SL28, SL34
- Location:
- Nyeri, Kenya
- Harvest:
- Dec-Jan 2025/26
- Processing:
- Washed
- Cup Profile:
- jammy with resinous fruits, including blackcurrant, melon, pomegranate, & hibiscus
SL28, SL34
SL28 Selected in 1935 from a single tree in a population called Tanganyika Drought Resistant by the former Scott Labs. Recent genetic tests have confirmed that SL28 is related to Bourbon.
SL34 Selected in the late 1930s from a single tree on the Loresho Estate in Kabete, Kenya by the former Scott Labs. The tree was labeled "French Mission," suggesting Bourbon heritage, but recent genetic testing has revealed SL34 actually belongs to the Typica genetic group.
Processing
Hand-picked cherry arrives at the factory where water flotation separates dense fruit from immature floaters. After depulping, there’s a two-stage fermentation process: 24 hours in the primary tank, followed by 12–24 hours in secondary fermentation. After washing and a final 24-hour soak, the coffee enters the drying phase. Gaturiri's approach is slow and intentional. The beans rest under shade for the first day to prevent parchment cracking, then dry on raised beds for 10–15 days
Brewing ideas
There are plenty of other great recipes out there. If you have one you already use, that's a great place to start. If you're looking for some guidance, this is our main QC V60 recipe.
V60-02 (ceramic) • 1:17 ratio (15g.:255g.) • 96C
- 0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
- 1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
- 1:45 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:05; gentle swirl to aid in even drawdown
finish around 3:00 depending on grinder and filters
Water:
Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Light & Bright / TWW 1/2 strength give great results too.
Resting:
Best rested for 2 weeks after roast date