KENYA NYERI WASHED AB

PINK GRAPEFRUIT | APPLE | BLOODY MARY | CARAMEL | The Gatomboya Coffee Washing Station, named after the local village, is owned by the cooperative that manages it and collects coffee from its members. The washing station follows strict processing protocols, with particular attention to quality at every stage of the process. Ripe, perfectly red cherries are delivered to the station and undergo careful selection to ensure only the best fruits are destined for processing. Most producers grow coffee on plots of about one hectare, with an average of 400 trees, often intercropped with food crops and other cash crops. After pulping, the coffee is transferred to fermentation tanks, where it remains for approximately 16–20 hours, depending on the ambient temperature. Subsequently, the coffee is thoroughly washed to remove any mucilage residue and graded through water channels. The parchment is then laid out on raised drying beds, where it dries slowly for about 12–20 days. During the hottest hours, the coffee is protected with shade nets to encourage gradual and uniform drying. The cooperative also adds value to lower grades of the harvest through roasting and grinding, marketing them under the local brand Barichu Coffee House. The initiative helps generate an additional source of income for the cooperative while simultaneously promoting a greater coffee consumption culture among the producers themselves, creating a direct bond between the farmers and the product they cultivate throughout the year. The coffee is composed of some of the most important traditional Kenyan varieties: SL28, SL34, and Ruiru 11. The SL28, originally selected in the 1930s, is particularly prized for its drought tolerance and its complex, sweet flavor profile, often characterized by elegant winey-fruity notes. The SL34 is renowned for its rich body and balanced acidity, though it requires careful management due to its higher sensitivity to diseases. The Ruiru 11, meanwhile, offers high yields and good disease resistance. Grown at an altitude of 1,800 meters in the Nyeri district and processed using the fully washed method, this coffee expresses the distinctive character of the finest Kenyan coffees, achieving a Vannelli Cup Score of 87/100