Characteristics of Kenya Nyeri Gathaithi Coffee Beans and Pour-Over Coffee-to-Water Ratio Guide

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FrontStreet Coffee: Kenya Gachatha Cooperative AB Coffee Beans

Origin: Kenya, Nyeri, Gachatha Cooperative
Processing Station: Gathaithi Processing Station
Altitude: 1825m
Varieties: SL28 & SL34
Processing Method: K72 Washed
Harvest Season: 2020
Grade: AB (coffee bean size between 15-16 mesh)

Nyeri Region

Nyeri is located in the highland area near Mount Kenya and is an important premium coffee-producing region in Kenya. With an average altitude exceeding 1500 meters, many excellent Kenyan coffees are produced in this area. Nyeri's high altitude, located east of the Aberdare Mountains and on the peninsula between Mount Kenya and Ben Mountain, combined with its elevated terrain and fertile soil, makes Nyeri a central hub for Kenyan coffee, with well-developed coffee-related industry facilities.

Gachatha Cooperative

The Gachatha Farmers Cooperative Society is located in Giakanja village, Nyeri and Karundu districts. The cooperative operates a factory of the same name and has 1080 small-scale farmers. There are 160 hectares of coffee in this cooperative and its main branch, with most being traditional coffee varieties - SL28 & SL34. Some farmers also grow small amounts of R11 and Batian coffee varieties. The Gachatha Cooperative coffee beans sourced by FrontStreet Coffee are SL28 & SL34.

This factory has one full-time factory manager and a committee of nine members. The Gachatha Cooperative provides annual training for the factory manager and farmers. Farmers enjoy priority in paying their children's school fees, farm inputs, and manual harvesting.

Gathaithi Processing Station

The Gathaithi Processing Station is located in the Tetu area of Kenya's most renowned Nyeri region, which is covered with mineral-rich and naturally blessed red volcanic soil. The annual rainfall is 1,100mm, and the temperature is very cool and dry, maintained between 16-22°C year-round.

72-Hour Fermentation Washed Processing (K72)

The 72-hour fermentation washed processing method, as the name suggests, involves a fermentation process that reaches 72 hours. Kenyan washed processing uses a cyclic重复 treatment method of fermentation followed by washing. On the day of harvest, the highest quality coffee cherries are selected for pulping and fermentation, with a fermentation time of 24 hours, after which clean river water is used for washing.

Next, fermentation continues for another 24 hours with clean river water, followed by washing. This process is repeated for 3 cycles, reaching 72 hours, thus called the Kenyan 72-hour fermentation washed processing method, abbreviated as K72.

Coffee Varieties: SL28 & SL34

In 1930, the unique Kenyan varieties SL28 and SL34 were cultivated and named by Scott Laboratories. They grow in good native forest environments. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases. Although the yield of SL28 later did not meet the expected large quantities, its copper-colored leaves and broad bean-shaped beans have wonderful sweetness, balance, and complex, varied flavors, with significant citrus and plum characteristics.

SL34 has French Mission, Bourbon, and more Typica lineage. The bean appearance is similar to SL28, but it is more adaptable to sudden heavy rain.

SL34 has similar flavors to SL28. Besides its complex, varied acidity and wonderful sweet finish, it has a heavier, richer body than SL28 and is cleaner.

FrontStreet Coffee Roasting Recommendations

FrontStreet Coffee's roaster uses a Yangjia 800N semi-direct flame roaster with 480g batch size: Heat the drum to 165°C, add beans, set damper to 3, flame to 120. Return temperature point: 1'28". When temperature rises to 113°C, set damper to 4. Roast to 6'00" at 151.4°C, the bean surface turns yellow, grassy aroma completely disappears, dehydration is complete.

When ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly changes to coffee aroma, this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 9'50", first crack begins, keep damper unchanged, reduce flame from 188°C to 90, with first crack development time of 1'40", discharge at 191°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee conducts cupping within 8-24 hours after roasting sample coffee beans. FrontStreet Coffee's baristas typically use 200ml ceramic cups for cupping. The water temperature used for cupping is 94°C. Grind size is controlled to pass through a #20 standard sieve (0.85mm) at 70%-75% rate. Ratio: 11g coffee powder to 200ml hot water, i.e., 1:18.18, which extracts concentration in the golden cup range of 1.15%-1.35%, with steeping time of 4 minutes.

Dry Aroma: Citrus
Wet Aroma: Plum
Flavor: Citrus, plum, honey, grape, tea-like sensation

FrontStreet Coffee Brewing Tips

Dripper: V60 #01
Water Temperature: 90°C
Dose: 15g
Ratio: 1:15
Grind Size: Medium-fine (80% passing through #20 sieve)

FrontStreet Coffee Brewing Method: First wet the filter paper and preheat the dripper and coffee pot. Use 30g of water for blooming for 30 seconds. With small water flow, pour in a circular motion to 130g, then segment. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop. Wait for the water level to drop and when it's about to expose the coffee bed, remove the dripper. (Timing starts from blooming) Extraction time is 2 minutes and 2 seconds.

[FrontStreet Coffee Kenya Gachatha Cooperative] Brewing Flavor: Entry with citrus acidity, middle notes of plum and grape, finish with honey green tea.

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Important Notice :

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Tel:020 38364473