It is a great base in my Morning Crow , breakfast blend
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Kenya Muranga Gatagua AA
Out of stock
$ 10.89
The one we've all been waiting for has finally arrived. It's the bold, syrupy, rich double A we've been dreaming of! This auction lot from the Gatagua factory is an instant classic with big notes of refreshing green apple, juicy papaya, crisp lime, intoxicating jasmine and rich dark chocolate.
It has been FAR too long since we’ve featured a new Kenyan coffee, so we’re making up for it with an AA auction lot that will knock your socks off! It’s got everything we’ve been looking for: huge body, syrupy texture, vibrant brightness and that classicly Kenyan dry finish. And it’s absolutely dripping with flavor. We got big notes of refreshing green apple, juicy papaya, crisp lime, intoxicating jasmine and rich dark chocolate. All my favorite adjectives! This is the one you (and we) have been waiting for. Enjoy!
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: June 10, 2026. Harvest Season: 2026, packed in EcoTact
Acidity & Brightness: Bright and fairly sweet
Balance & Finish: Well balanced with a dry, tannic finish
Body & Texture: Rich and Full bodied with a syrupy texture
Flavors: Green apple, papaya, lime, jasmine & dark chocolate
Grade: Grade AA, grown at 1700 – 1800 masl
Processing: Pulped and fermented for ~48 hours then fully washed and dried on raised beds. Shade dried for 14-21 days depending on ambient humidity.
Grower: 845 smallholder farmers organized around the Gatagua Factory
Region: Murang’a, Central Kenya
Varieties: SL28 & SL34
Recommended Roast Range: City to Full City+ (Light-medium to medium-dark)
We like this coffee best at City + (light-medium), or as 1st crack is trailing off, but you can go a little lighter or darker depending on the flavors you want to accent. Lighter roasts will have more lime and citrus acidity as well as more emphasis on florality. While we rarely recommend darker roasts with Kenyan coffees, this one seems to handle it surprisingly well. Medium to medium dark roasts will curtail the florality and acidity while adding rounded sweetness and enhancing chocolate tones. Be aware that by the time you hit 2nd crack, you will almost certainly lose any floral tones.
"Gatagua Factory is run by Gatagua Farmers Cooperative Society (FCS). Over 845 members deliver cherry to the station. Members of Gatagua FCS cultivate coffee at 1,600 to 1,800 meters above sea level and Gatagua Factory takes every action to preserve the exceptional quality of the cherry delivered by their members. Gatagua means “gathering” in Kikuyu, a local Bantu language. The cooperative was formed by 3 cooperatives that split off from another cooperative and “gathered” together to form a new cooperative society. The farmers in Gatagua FCS struggled for years with low yields and poor quality, but their partnership with Kahawa Bora beginning in 2019 has helped them improve yields and quality while increasing the prices their members receive for cherry.
With help from, Kahawa Bora, Gatagua provides training to farmers in improved pruning, cultivation and harvesting methods. Kahawa Bora’s field staff have also performed soil analysis on members’ plots to inform correct input application, which helps improve yields and quality while reducing cost and environmental impact. This focus on high quality at all stages of cultivation and processing has increased cup scores from 85 to 87-88+ in a short period of time, while also nearly quadrupling their total production.
Farmers delivering to Gatagua cultivate primarily SL28 and SL34 in small coffee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye to sustainability and Good Agricultural Practices, with minimal environmental impact where possible.
Smallholders selectively handpick only ripe cherry and deliver it to Gatagua Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry. After intake, cherry is pulped and fermented for approximately 48 hours. Following fermentation, coffee is washed clean water and soaked for 12 hours. Then, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 14 to 21 days for parchment to dry.”
Customer Reviews
Overall rating: 4.7 / 5 from 16 reviews.
To me, Kenya coffee is king and I order and roast it whenever I can. Despite the heavy chaff, this is an exceptional coffee that I typically roast to at least city roast.
Excellent coffee!! Roasted this one to the start of second crack.
Outstanding service!! I had an issue with the bag being unsealed. Unfortunately, I lost about half the bag falling to the floor. I emailed the Captain and Ruben replied quickly. What I salvaged was fantastic. I roasted it a little darker than I had initially planned. It is rich, sweet and syrupy for sure and the dark chocolate tones are right on ☕️
This is my second (third?) purchase of this. As described, lighter roasts can be limey, and I DO drink it that way, but I've discovered that I like it in a blend where the lime spikes can be mitigated by its comrade(s). Thumbs up!
A really nice cup, and an easy roast
I’m am an amateur and really have not developed a discriminating pallet so I rarely write reviews. But I like the coffee. I must have done something right. It is so smooth and mild but I can actually taste the complexity of the coffee. I really enjoy trying as many different coffees as I can but I do reorder those that make an impression. I will definitely be reordering this one. Thank you Dave!
Roasted on my Dongyi 2kg. Very bright cup with floral notes. Could probably dev 30-45 seconds more
Delicious Kenyan coffee at light roast. I prefer a pretty light roast for this bean. Anything much past 1:00 min after first crack i picked up bitter tones. Let rest at least 3 or 4 days. Neighbors loved it. Reminds me of a really good Ethiopian.
Excellent new coffee selection.
Very fruity and easy to roast. Absolutely loved it. I have put it on my list to order again.
Lucky to have found this. Quite juicy!
Took this pretty light on my SR800, 10% moisture loss with a 5 degree Fahrenheit change after first crack and it came out phenomenal!
Ran this through the Link (Filter C / 205.5 DTR: 16.5) and it turned out really great! Lots of floral and sweetness with a medium body, it was just super clean. Still going to play around with some different profiles but what I landed on worked out.
S
Quick shipping nice selection
