Gatomboya Factory accepts cherry from 698 producers, who average 300 trees per farmer. Their coffee grows in Mt. Kenya’s rich volcanic soils alongside tea, maize, bananas, & vegetables, under the shade of grevillea, macadamia, & eucalyptus trees. The nearby Kirigu River supplies processing water & contributes to the marshy conditions inspiring the washing station's name - 'gatomboya' is Kikuyu for 'swamp'. Kenyan coffees are known for bright & complex fruitiness, especially reminiscent of berries, as well as prominent sweetness & strong acidity. This lot from Gatomboya has a pronounced grape-iness that’s round & sweet & decidedly purple, if you know what we mean. Talkin' big Concord grape vibes, which complement a perceptibly silky texture. Aromas range from a sweet-spicy tomato chutney to floral tisanes. We taste blood orange, milk tea, & chocolate supported by blackberry acidity. This is the most 'classic' Kenyan profile we’ve shared in years, & we’re really excited. Honestly, we think it’s -grape- great!