History & Origins
Gatomboya is one of the four washing stations in the Barichu Farmers Cooperative Society of 4000 smallholder coffee producers. Gatomboya specifically services around a quarter of those.
The Barichu Farmers Cooperative Society was registered in October 1996 under Co-operative Society Act CS7928 and Coffee Board of Kenya XAC013.
Gatomboya is a Kikuyu word meaning “swamp”, referring to the swampy nature of the land which makes it good for growing arrowroot.
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.
The Gatomboya Factory is famous for producing some of the best coffees in Kenya. The washing station operates as part of Kenya’s cooperative model, where smallholder farmers deliver their cherries to centralized processing facilities. Gatomboya collects cherries from about 600 smallholders with an average of 0.4 hectares dedicated to growing coffee. Their total production is about 350 tonnes of cherries per year.
Terroir & Growing Conditions
The washing station lies close to Karatina town in Nyeri county.
Nyeri County, located on the slopes of Mount Kenya, is known for its deep red volcanic soil, which imparts distinct characteristics to the coffee beans. The rich soil, coupled with the area’s well-distributed rainfall, contributes to the exceptional quality and complexity of Nyeri’s coffee.
The region sits at 1800 meters altitude with annual average rainfall in the area of 1400 mm.
Nyeri County is blessed with deep red volcanic soils — rich, well-drained, and bursting with minerals. The altitude here ranges from 1,600 to 2,200 meters above sea level. Days are warm but never harsh; nights are cool, slowing down cherry ripening and concentrating sugars. That slow maturation is why Nyeri coffees often have that electric acidity and those signature blackcurrant and grapefruit notes. The microclimate creates ideal conditions for cultivating the premium Arabica varieties that define Kenyan coffee excellence. Fermentation is done with fresh river water from Gatomboya stream.
Processing & Production
They use the Kenyan-style washing method, sometimes referred to as the 72 hour process: it involves a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit.
Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. An Agaarde disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours.
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%. This meticulous double-fermentation process is characteristic of Kenyan processing and contributes significantly to the clarity and intensity of flavors. This lot is comprised mainly of SL-28 and SL-34 varietals, Bourbon derivatives, that were developed decades ago by Scott Labs for the best flavors. These varieties are known for their depth, sophisticated flavor and wine-like acidity.
Cup Profile & Tasting Notes
In the cup we find round, ripe plum with a tropical fruit complexity and a bright Kenyan acidity.
Big, full-bodied style classic Kenya with notable blackcurrant flavor.
Cup: White grapes, Cranberry, Key lime reflects the typical profile, while Tasting Notes: Tart and bright like pomegranate and plum. Sweet and heavy like molasses. Cools to Hibiscus. demonstrates the evolution of flavors as the coffee cools.
This has a big influence on this coffee’s sparkling acidity and intense fruit flavors. The signature characteristics include electric acidity and those signature blackcurrant and grapefruit notes that are emblematic of Nyeri’s terroir. Tasting Notes: Crisp, Bright, Citrus. This is one of the best Kenyan coffees available and one of the best coffees in the world. The combination of volcanic soil minerality, high-altitude growing conditions, and careful processing creates a cup profile that balances vibrant fruit acidity with structured body and wine-like complexity.