Description
Located in the Muranga growing region along the Aberdare Mountain range on rich red volcanic soil, the areas surrounding the Gondo factory are ideal for producing some of the finest Kenyan coffee.
I still remember my first cup of Kenya Gondo years ago, came from a friend of a friend and just blew us away. Not your average Kenya coffee. Took us many years, but we finally took the trek to the Gondo factory and created a wonderful direct connection with the factory and many small holders in the area. Prime coffee growing area with immaculate care in the processing and sorting.
Individual farmers in these fertile foothills typically harvest from around 250 coffee trees on half-acre plots and deliver cherry to the Gondo factory, which is one of 3 factories managed by an umbrella farmers’ cooperative society (FCS) called the New Kiriti Farmers’ Cooperative Society. At the Gondo factory only the ripest cherries are delivered, and additional hand sorting and floating is done to remove less dense and damaged beans before the coffee is depulped, fermented and washed.
After the coffee is washed, it’s soaked in fresh water for long periods of time to solidify the hallmark Kenyan profiles. The coffee is dried over a period of two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying.
Tasting Notes: Very fresh and tasty from light to dark roasts. Too see them shine, we do recommend a light to medium but there are reasons we can think of to take it darker. A complex, full flavored cup, which is why many think of Kenya as the king/queen of all coffees. Lighter roasts are bright with stronger citric notes and hints of fruit, will pull a darker toned balance with a semi-herbal, green tea like component. Medium bodied, higher acidity with awesome depth of flavor. Medium roasts tame some of the bright characteristics, not as citric, promotes the body of the cup and turns the darker tones more chocolaty than herbal. Still retains good balance and depth but is not nearly as punchy with its tastes. Darker roasts around or into second crack will mute most of the citric and crisper tones, very strong and stout like semi-sweet chocolate notes, a hint of complimenting roasty/smoky that and will end with a bit of lingering spice in the aftertaste.
Roasting Notes: Easy to roast, medium chaff level and pretty even roasting. Will darken up quicker than some, make sure to use the cracks to help judge roast level. To keep it jazzy as a pour over or drip brew, we recommend keeping it light to medium roasted: lets the jazzy acidity and cleanliness of the cup shine. Brings great depth of flavors and a sweeter edge. Darker roasting is a flatter cup, strong and thicker darker tones, which will work well for cold brew, those who use cream or sugar, or for a more exotic espresso, blend or single origin.
Gondo and its sister washing stations are in a unique pocket of Kenya. Western Muranga County runs directly into the upland Aberdare Mountain range on rich red volcanic soil ideal for producing some of Kenya’s best coffees. Muranga is an oblong county that sits between the industrious Kiambu County, to the south, and the most famous coffee counties of Kenya’s central province: Nyeri, Kirinyaga, and Embu, to the north. The Aberdare range contributes significant climate influence over this part of Muranga, keeping the vegetation cooler and well-respirated, the way Mt. Kenya impacts its neighboring regions to the north. Coffees from Gondo factory tend to be rich and tangy, with syrupy texture and tart stone fruit notes.
More Green Coffee Bean Information:
Guide to coffee processing methods
Guide to coffee varieties/cultivars
Guide to coffee regions
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