With bright, fruit-driven flavour and juicy texture, Gatomboya AA has everything we look for in Kenyan coffee. In the cup, expect sweet notes of blackcurrant, red grape, and mango. As it cools, fragrant elderflower and hibiscus appear, complemented by a bright, citric finish.

Gatomboya Factory is part of the Barichu Farmers Cooperative Society. Around 600 smallholders deliver their freshly harvested cherries to the station, with an average farm size of just 0.4 hectares. The Gatomboya Factory is known for the quality of its coffee, with meticulous quality control and processing.

Smallholders selectively handpick ripe coffee cherries and deliver it to Gatomboya Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry. After collection, the coffee is pulped and fermented for 16 to 24 hours, then washed in clean water and soaked for 8 to 14 hours. The beans are then laid to dry on raised beds, covered during the hottest time of day, to maintain slow, even drying and at night, to shelter the delicate beans from moisture. Drying takes approximately 21 days.