Kenya Gathaithi PB

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

This coffee comes from the Gathaithi Coffee Factory in Nyeri County, Kenya. It is approximately 160km north of the capital of Kenya, Nairobi. It is scenically located at 1720 MASL, between Mt Kenya and the Aberdare ranges and supports 1656 members. Here, small holder farmers bring their crop to the coffee factory for sorting and processing. The average farm size of these farmers is just 1/2 an acre. Gathaithi Coffee Factory is managed by Mr Peter Karienye, pictured below.

Coffee produced at this coffee factory goes through a washed process. As farmers bring their cherries to the station, they are sorted for ripeness and quality. The coffee is then pulped and left to ferment overnight. This helps break down the sugars for a sweeter coffee. The coffee then travels through channels to a soaking tank where the coffee is fully washed and cleaned. The seeds/beans are then spread evenly on raised drying beds for between 7-15 days. The coffee is sorted and turned continuously through this drying process.

Kenyan coffees use letters for grading, which relates to the screen size (bean size) of the coffee. This size partially translates to quality, with larger screen sizing generally being a higher quality. This lot is graded PB, which actually stands for Peaberry. A Peaberry is when a coffee cherry only grows one seed/bean (normal coffee cherriers grown two seeds/beans). Peaberry coffees can often have a more concentrated flavour.