Kenya Thika | Gethumbwini Estate Washed SL28, SL34 Beans Flavor Profile

Kenya Thika Region | What are the Flavor Characteristics of Gethumbwini Estate's Washed SL28, SL34 Beans?

Kenya, a giant in the coffee market and a model country for producing premium coffee, is home to the outstanding Gethumbwini Estate. Acquired by France's SOCOFINAF company in 1957, this estate has undergone 80 years of meticulous management and cultivation, making it a designated Kenyan estate for European green bean merchants and coffee roasters. After being adopted by the 2007 WBC Tokyo competition champion [WBC → World Barista Championship], Gethumbwini Estate's reputation soared! Located at 1,800 meters in the Aberdare Mountains near Thika, Kenya, the estate spans approximately 360 hectares with annual temperatures ranging between 15-26°C. Combined with the rich, fertile red volcanic soil of Kenya's Thika region, Gethumbwini Estate provides an ideal environment for growing exceptional coffee.

Coffee beans are harvested from June to July and October to December. The processing methods used at Gethumbwini Estate may represent the next stage of development that Taiwanese coffee farmers will face. The estate operates its own processing facility with about 100 employees, expanding to around 200 during harvest season. Coffee cherries are hand-picked when fully ripe and red, then transported to the processing plant where the pulp is removed and beans are washed before fermentation. After removing defective beans that float to the surface, they undergo natural sun-drying on elevated racks that prevent contact with the ground, followed by polishing and finishing. From harvest to final packaging, Gethumbwini Estate implements a rigorous and precise series of processes.

Gethumbwini Estate beans are produced with exceptional strictness and attention to detail—even the bag closures use jute rope rather than standard white cotton string.

Gethumbwini Estate beans are approximately 20% larger than typical Kenyan beans, with a vibrant green color [Brooge has comparison images]. The manual sorting defect rate is around 9%. When roasted to a light level (City roast), the weight loss ratio is 18%, with hollow and defective beans accounting for 8%. During the initial roasting phase, the beans' hardness and high moisture content create pronounced sounds against the roaster drum walls. As roasting progresses through dehydration into the development phase, the emergence of grape-like acidity aroma is truly impressive.

Coffee Details

Varieties: SL28, SL34

Altitude: 1675m

Processing Method: Washed and rack-dried

Flavor Profile by Roast Level

Light Roast City (Fragrant): The dry fragrance after grinding features pronounced notes of peanut powder and cinnamon that can be described as immediately captivating, with elastic and lively characteristics. The wet aroma after brewing reveals sweet notes reminiscent of apple soda when deeply inhaled. During cupping, acidity quickly flows from the sides toward the back, transforming into sweetness in an instant that stimulates continuous salivation for an extended period. The apple flavor persists long after, while the wine-like (grape acidity) aftertaste as the coffee cools is particularly appealing. We recommend using light roast after 8-10 days of proper storage, when the acidity mellows to reveal preserved fruit sweetness with remarkable depth and complexity. With careful tasting, you'll certainly recognize the distinctive character of Gethumbwini Estate beans.

Medium-Dark Roast (Typical C): After the first crack begins, heat is reduced by 20% to allow the beans to complete this stage. The resulting Gethumbwini Estate beans, with their acidity and astringency removed, become truly exceptional coffee featuring hazelnut aroma, honey sweetness, and rich body. The aftertaste leaves a raspberry sweetness that you'll be reluctant to dilute with plain water. This explains why it became the chosen blend for the 2007 WBC Tokyo competition champion—exceptionally sweet with mellow purity. When brewed with a pour-over, the coffee liquid has a deep color, while espresso extraction produces abundant, thick crema.

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Mini Mill setting 3.5

Brewing Technique: Using a 1:15 water-to-coffee ratio with 15g of coffee grounds. First pour 25g of water and let it bloom for 25 seconds. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Total extraction time should be around 2:00.

Analysis: This three-stage brewing method clearly delineates the front, middle, and backend flavor characteristics. Because the V60 has multiple ribs and faster drainage, pausing during pouring helps extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473