Kenya AA Gatugi

Blackcurrant | Juicy | Satsuma

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KENYA AA GATUGI
Weight 100g
Grind Wholebean
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Kenya AA Gatugi

Roast: Medium Light Process: Washed Origin: Kenya Region: Nyeri Varietal: Batian, Ruiru, SL28, SL34

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Our AA is juicy and clean with vibrant flavours of blackcurrant and hints of satsuma.

Our AA Gatugi is a limited edition single origin from the heart of Nyeri, a traditional coffee growing region in the foothills of Mount Kenya. This coffee provides excellent clarity in the cup. Best brewed as a filter to capture all of the nuances of a top-notch Kenyan coffee.

Nyeri County lies between the eastern slopes of the Aberdare Range and the western side of Mt. Kenya, in Kenya’s fertile central highlands. Its cool temperatures, rich volcanic soils, and seasonal rainfall create ideal conditions for growing exceptional Arabica coffee. At altitudes often exceeding 1,800 masl, cherries ripen slowly, especially during the cool nights. These conditions contribute to the region’s signature cup profile: vibrant acidity, full body, and ripe fruit notes. Nyeri is renowned for producing some of Kenya’s most sought-after coffees.  The county town, Nyeri, also serves as a gateway to Aberdare National Park and Mt. Kenya, underscoring the region’s unique natural and agricultural heritage.

The coffee is wet processed, starting with fully ripe cherries that are pulped, then fermented for 12 to 48 hours depending on the weather. After fermentation, the beans are washed and slowly dried on raised African beds for 2 to 3 weeks until they reach a desired level of 10–12% moisture.
Once dried, the coffee is taken to the Othaya dry mill. There, it rests in parchment for about 3 weeks before being hulled, cleaned, and sorted by size. Finally, the beans are handpicked for quality and packed in GrainPro bags for export via Mombasa.

   

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Espresso being poured from a machine into a glass cup.

Kenya – Africa

Coffee was introduced to Kenya in the late nineteenth century, and the country’s high-altitude volcanic soils and meticulous processing methods have earned it a reputation for producing some of the world’s finest speciality coffees. Kenya’s renowned auction system and emphasis on quality continue to support exceptional consistency.

Typical Kenyan flavour characteristics include blackcurrant, blackberry, grapefruit and citrus, with wine-like acidity and a juicy body.

This coffee can be brewed in a number of ways. Head to our Brew Guides section to master your preferred brew method.Brew Guides

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