Kenya Coffee Origin: Thika Region Gethumbwini Estate Coffee Bean Characteristics, Flavor Profile, and Taste

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Kenya Thika Region | Gethumbwini Estate SL28, SL34 Washed Bean Flavor?

Kenya, a giant in the coffee market and a model country for producing excellent coffee, is home to the Gethumbwini Estate, one of its outstanding coffee farms. The Gethumbwini Estate has been owned by the French company SOFINAF since 1957. After 80 years of meticulous management and cultivation, the estate has long been the designated Kenyan estate for European green bean merchants and coffee roasters. After being adopted by the champion of the 2007 WBC Tokyo Competition [WBC → World Barista Championship], the reputation of Gethumbwini Estate has spread far and wide! The Gethumbwini Estate is located at 1800 meters on the Aberdare Mountains near Thika, Kenya. The estate covers about 360 hectares with an annual temperature range of approximately 15-26°C. Combined with the rich, fertile red volcanic soil in the Thika region of Kenya, Gethumbwini Estate has become an ideal environment for growing excellent coffee.

Coffee beans are harvested from June to July and October to December. The description of the intermediate processing stages at Gethumbwini Estate might represent the next phase of development for Taiwanese coffee farmers. The estate has its own water treatment facility with approximately 100 employees, which increases to around 200 during the harvest season. Coffee cherries are hand-picked when fully ripe and red, then transported to the processing plant where the pulp is removed and washed before fermentation. After removing defective beans that float on water, they use elevated drying racks that don't contact the ground for natural sun-drying, followed by polishing and hulling. From harvesting to the completion of polishing and bagging, Gethumbwini Estate implements a series of strict and precise processes.

Gethumbwini Estate is a farm with extremely rigorous standards and requirements. Even the sealing on their bean bags uses jute rope rather than typical white cotton string.

Gethumbwini Estate coffee beans are about 20% larger than typical Kenyan beans, with a vibrant green color in their unroasted state. The proportion of defective beans sorted by hand is approximately 9%. When lightly roasted to City level, the weight loss ratio of the coffee beans is 18%, with hollow beans and defective beans accounting for 8%. During the early stages of roasting, due to the hardness and high moisture content of the beans, they produce a distinct sound against the roaster drum wall. During the roasting process, after dehydration and entering the development phase, the release of grape-like acidity aroma is remarkable.

Variety: SL28, SL34

Altitude: 1675m

Processing: Washed and rack-dried

Light Roast City (Fragrant):

The dry fragrance of peanut powder and cinnamon after grinding is strong and "hits you in the face," with elasticity and vibrancy. The wet aroma after brewing reveals, with a deep breath, the sweet fragrance of apple soda. During cupping, the acidity quickly flows from the sides to the back, instantly transforming into sweetness that continuously stimulates saliva secretion for a considerable time. The apple flavor lingers on. As the coffee temperature decreases, the aftertaste of red wine (grape-like acidity) is very appealing. It is recommended to use light roast coffee after 8-10 days of proper storage, as the acidity subsides to reveal candied fruit sweetness with depth and complexity. With careful tasting, you will definitely be able to identify Gethumbwini Estate beans.

Dark Roast (General C):

After the first crack begins during roasting, the heat is reduced by 20% to allow the coffee to complete the first crack. The Gethumbwini Estate beans, with their acidity and astringency removed, truly become an excellent coffee with hazelnut aroma, honey sweetness, and rich mouthfeel. The aftertaste has a raspberry sweetness that makes you reluctant to dilute with plain water. This is why it became the formula bean adopted by the champion of the 2007 WBC Tokyo Competition - very sweet and mellow. When brewed with a pour-over kettle, the coffee liquid color is very deep, and when extracted with an espresso machine, the crema is abundant and thick.

FrontStreet Coffee Recommends Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water to coffee ratio 1:15, 15g coffee grounds. First pour 25g water, bloom for 25s. Second pour to 120g, stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Extraction time approximately 2:00

Analysis:

Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage speed, stopping the pour helps extend the extraction time.

Related Recommendations:

Introduction to World Coffee Estates: Detailed introduction to Kenya as a coffee-producing country

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