Kenya

Getuya Coffee Factory, Kirinyaga

Discover our special peaberry coffee from Kenya, grown by over 900 small farmers at an altitude of around 1540 meters. In the fertile Kirinyaga region, at the foot of Mount Kenya, volcanic soil and abundant rain provide ideal growing conditions. Thanks to our close partnership with Cafe Imports, we not only guarantee you outstanding coffee quality, but also support local farmers in the long term.

Variety & Process

Peaberry from SL-28, SL-34, Batian & Ruiru 11 (100% Arabica specialties)
Process: Washed

Getuya PB is a selectively hand-picked and rare lot of the kenya-typical varieties SL-28 and SL-34 as well as the newer varieties Batian and Ruiru 11. SL-28 and SL-34 were developed in the 1930s by the Scott Agricultural Laboratories (SL for short) as a mutation between Bourbon and Typica. The beans are washed, processed and then dried on African beds.

Grapes
×
Pomelo
×
Red Berry

Description

Espresso Recipe

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Getuya PB

Our first coffee from the Getuya Coffee Factory in Kenya is a rare Peaberry Microlot produced by the Mwirua Farmers Cooperative Society. In particular, the nutrient-rich soils in the region and the washed processing of this green coffee influence the taste of this amazing Arabica coffee, which is guaranteed to sweeten your day. In the espresso roast, you can expect intense notes of grapes, juicy pomelo and red berries – a pleasantly sweet coffee with a complex, fruity flavor profile. Fans of washed coffees from Kenya will love Getuya.

PEABERRY COFFEE

Normally, the coffee cherry consists of two coffee beans. However, due to a rare mutation, it sometimes happens that only one bean ripens in the cherry. These peaberry beans look somewhat rounder as they have more space to grow individually. Peaberries are often said to taste more intense than normal beans, but this has not yet been proven by studies. It is clear that a number of factors such as cultivation and harvesting, climatic conditions and roasting also contribute to the flavor of peaberry beans.

Kenia Qualities

Coffees from Kenya are not only very popular with us. They are known for their fine acidity and high flavor intensity, which results in a particularly clean cup. This means that the coffee is free from defects and does not contain any unwanted aromas.

The abbreviation “PB” stands for the quality of the green coffee. Almost every country has its own system for qualifying coffee beans. In East Africa, the following classes are distinguished: AA, AB, A, B, C and PB (the small peaberry beans). Size, shape and the proportion of defective beans are assessed. AA stands for the highest class and quality, PB has a separate status.

Details

Fine peaberry microlot from smallholder farmers in the fruity, high-rainfall highlands of central Kenya
Process: Washed
Choose between 250g, 500g or 1kg – ground or whole bean
Flavor profile: grape, pomelo, red berry
100% Arabica coffee, freshly and gently roasted by hand in Berlin-Mitte
Climate-neutral delivery with DHL Go Green
Pick-up on site
Pick-up address: Röststätte, Ackerstr. 173, 10115 Berlin
After your order you will receive a pick-up confirmation by e-mail (please also check your spam folder)
Pick-up with e-mail confirmation possible: Monday-Friday between 09:30 and 18 o’clock

Sustainable cultivation and quality awareness

As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a specialty coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the laborious harvesting by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in an environmentally friendly way. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity aromas.

Freshly roasted by hand

All Röststätte coffees are gently roasted by hand in Berlin so that the natural aromas can fully develop without any unwanted acidity. To achieve a pronounced body and a versatile taste profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is therefore to exploit the full potential of the green coffee through our roasting method in order to emphasize the valuable work of the producers in the countries where the coffee is grown. These are our quality principles – from source to the final cup.

Espresso Recipe

Calibrated by Head Barista Valeriia Kutuzova
Standard espresso machine temperature setting: 93.5 ° C
Requirement: 18g portafilter (basket), double portafilter spout

Recipe

Dose in	19.5g
Extraction time in seconds	26
Dose out	39g

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high)	Medium
Acidity (low to high)	Low
Bitterness (low to high)	Low
Texture	creamy, silky
Weight (low to high)	Medium
Finish (short to long lasting)	Medium

Flavour

Grape, Pomelo and Red Berry

Milkweight

Normal milk & Oat milk 110g

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