Gatomboya AA

Gatomboya is a Kikuyu word meaning “swamp” — named due to the swampy area surrounding the site. Nestled just south of Mount Kenya and part of the Barichu Cooperative Society, Gatomboya processes cherry from over 600 smallholder producers farming between 1,400 and 2,000 masl. The terroir—rich volcanic, sandy soil—and cool climate contribute to the vivid acidity and dense sweetness this region is known for.

Smallholders selectively handpick only ripe cherries and deliver to Gatomboya Factory.  Cherries are float sorted before pulled and fermented for 16 to 24 hours, followed by an 8–14 hour soak in fresh, clean water. The parchment is then dried slowly over approximately 21 days, ensuring that it is covered during the hottest time of day to maintain slow, even drying and at night, to protect the parchment from moisture.

*Orders Roast Tuesday, ship Wednesday.  Order cutoff from same-week fulfillment is Monday at 11:59pm.