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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Gathaithi | Kenya
  • Gathaithi | Kenya
  • Gathaithi | Kenya
  • Gathaithi | Kenya

Gathaithi | Kenya

$16.00Price
Quantity
Say hello to Gathaithi , a washed process mix of SL28 & SL34 varietals grown by local farmers in Nyeri, Kenya.
 
Expect to taste: Blackcurrant, boysenberry, cola, red apple, apple hi chew , grape soda, brown sugar

  • CORE INFO

    TL;DR: Classically Kenya! Jammy sweet, freshness like biting into the crispiest apple you’ve ever tasted, and mellow spice to balance it all out. A real joy to drink and share.

     

    Gathaithi Farmer’s Cooperative Society (FCS) is located in the famed Nyeri region of Kenya, 160km north of Nairobi. It’s sandwiched between the elegant Mt. Kenya and the Aberdare ranges, placing it in the perfect location to grow beautiful coffees. The red-volcanic soils of the area provide the necessary nutrients to optimise annual production.  

    Overseen by factory manager, Peter Karienye, coffees from Gathaithi are processed in the traditional Kenyan style. The washing process includes an additional soaking phase, which is believed to increase amino-acid development, leading to more intense acidity, and bolder fruit and citrus flavors. 

     

    Gathaithi has a pre-financing program for its 1,600+ members. Funds are set aside from the previous year’s harvest, which members of the cooperative can access for pre-financing of school fees, access to farm inputs and funds for emergency needs.

     

    We’ve gone classic Kenyan here, keeping the roast quick, and light, so you can enjoy the expressive acidity and clean fruit flavours. 

  • BREWING SUGGESTIONS

    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

     

    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

     

    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

     

    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

     

    If you’d like more info or tips, get in touch! hello@coreroasters.cc

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