KENYA, Gatomboya WASHING STATION IN NYERI COUNTY
A season of Kenya coffee wouldn’t be complete without Nyeri. Seriously, it’s true. You’d feel like something is just off.
Luckily, we don’t have to deal with that – Juiceberry to the rescue!
When we think of coffees from this County in Central Kenya, that signature Blackberry flavour should be generous. Coffees like these are all about texture and push, punchy fruit. This coffee certainly hits all the markers andis hands down the loudest coffee we’ve had on our menu to date here at Lüna.
This particular lot is a AA outturn (the largest seeds) from a washing station called Gatomboya – Which represents around 1300 people who grow various things, including coffee of course. Each grower has a number of crops, so they don’t rely on only coffee – In fact, each farmer has an average of only 250 coffee trees, and likely fewer – Typically this produces around two exportable bags of green coffee.
Coffees from this region are grown with rich volcanic and loamy clay soil – That makes for a whole lot of material to help provide the foundation for a healthy growing season and harvest. The other thing about this lot from Gatomboya is the cultivars that make up this outturn. If we had to wager a bet, SL-28 would make up a large percentage of the raw material we’re roasting for you. Recent genetic tests have confirmed that SL28 is related to the Bourbon genetic group. This variety is one that was intensively breaded in Kenya back in the 1930’s.
One particularly neat thing about SL28 is its ability to be neglected for many years and still be ok— it can be left alone without any upkeep for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive. If you wanted to learn more about this variety and many others, worldcoffeeresearch.org is an incredible resource. We signed on to their check off program back in the fall to help contribute to research for specialty coffee as it relates to climate change and other factors – We’re doing a small part but the rewards for protecting flavour profiles like these are in your cup.