What to Expect

This is classic Kenyan coffee done right. Kenya Gatubu from the Iyego Coffee Cooperative Society delivers the tart, juicy brightness Muranga County is known for, with lime, blackcurrant, and melon leading the charge.

The Cup

Expect high, citric acidity — the kind that makes your mouth water. The body is medium and juicy, with a sparkling, almost effervescent mouthfeel. This is a clean, washed coffee with no funk or ferment character, just pure, fruit-forward clarity. The blackcurrant note is textbook Kenyan SL28, while the lime and melon add a refreshing, almost tropical edge. It's bright, it's lively, and it doesn't apologise for it.

Who This Is For

If you love high-acidity, fruit-forward coffees that wake up your palate, this is your coffee. It's for drinkers who want clarity and complexity, not comfort.

If you prefer a smooth, low-acid cup with chocolate and caramel, this one will challenge you.

Best for: Filter enthusiasts who crave bright, fruit-driven Kenyan coffees with serious acidity.

How to Brew This Coffee

A V60 will give you maximum clarity and let that lime and blackcurrant sing with precision. Filter methods like Chemex or Kalita Wave work beautifully to showcase the juicy body and sparkling acidity. For espresso, expect a tart, fruit-bomb shot — the light-medium roast and high acidity make it lively and intense, though not for those chasing sweetness and body.

Kenya

Kenya Gatubu

Description from Roaster

Producer:  Iyego Coffee Cooperative Society Origin:   Muranga County, Central Highlands Varietal:  Batian, Ruiru 11, SL28 Altitude: 1550-1750 metres above sea levelProcess: WashedFlavours: Lime, Blackcurrant & Melon About This Coffee ...

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Description from Roaster

Producer: 

Iyego Coffee Cooperative Society

Origin:  

Muranga County, Central Highlands

Varietal: 

Batian, Ruiru 11, SL28

Altitude: 1550-1750 metres above sea level

Process: Washed

Flavours: Lime, Blackcurrant & Melon

About This Coffee

The Gatubu Coffee Factory is a coffee processing facility located in Muranga County, known for producing high-quality coffee through meticulous processing methods. The factory is affiliated with the Iyego Coffee Cooperative Society, which was established in May 1959, and serves as a key hub for local farmers.

This AA fully washed top lot is sourced from around 600 local farmers who cultivate the varieties of Ruiru 11, SL28, SL34 and Batian at altitudes up to 1,750masl. 

The Region

Kangema Sub-County is an administrative unit in Muranga County. Its economy is heavily reliant on agriculture, particularly tea, coffee, and wattle trees. Located near the Aberdare Mountain Range, it is characterised by steep hills and abundant rainfall.

Muranga County, in Kenya’s Central highlands, is home to the slopes and foothills of Mount Kenya. Many rivers run through the region and the soil is rich and volcanic, providing smallholders and cooperatives with the resources to grow and process some of Kenya's most fruit-forward coffees.

Due to the cool temperatures at altitude, particularly at night time, coffees from Kenya's central highlands tend develop and mature slowly producing very dense, hard beans high in acidity and complexity.

The Process

The coffee is wet processed, where the fully ripe cherries are:

• Pulped
• Fermented for 12 - 48 hours (depending on climatic conditions)
• Washed
• Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.

The coffee is then delivered to Othaya dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export.

 

Roast

Light/ Medium


Brew

Filter & Espresso

This description comes from Django Coffee Co., who roasts this coffee. For the fullest product detail, you can also see their own listing at Django Coffee Co.