Ritual Coffee Roasters: Gachatha (Nyeri, Kenya)
Roaster: Ritual Coffee Roasters
Roaster Location: San Francisco, CA
Name: Gachatha
Origin: Nyeri, Kenya (Single Origin)
Date: December 2020
Style: West coast light roast
Notes from Roaster: Lime, mango, redcurrant
Summary:
About Ritual Coffee Roasters
We fell in love with Ritual Coffee Roasters living on 16th and Mission in 2005. They had a roaster right in the middle of their retail space that filled the spartan, yet stylish space with the most wonderful aroma of happiness. Their espresso changed our minds about what coffee could be; bright, full, exhilarating. It seemed at the time that everyone in there was starting a new web business.
Ritual has expanded to six locations and is a supplier to many more. They are known for pushing the west coast light roast style forward and maintain their reputation as one of the leading roasters for bright, sweet, clean roasts.
About Gachatha
Gachatha is located on the bright orange clay of the slopes of the Aberdare mountain range, about 90 miles north of Nairobi. The ripe cherry is brought to a local factory for wet processing and drying on raised tables. The origin is known for bright acidity, citrus, and complex berry notes, and a clean, sweet finish.
Cupping Notes:
Fragrance/Aroma: Little to no roasted, caramelized, or burnt scents in the fragrance. Bright fruit, citrus and berry came through from the dry fragrance and again in the wet aroma, with an even stronger berry note coming through in the aroma.
Taste, Aftertaste, Acidity, Body, Balance: Bright citrus was the primary tasting note with a notable tea-like aftertaste. Light body and mostly well-balanced, with a slightly higher tannin note than we would like for the light body. As expected for the origin, high acidity level.
Sweetness, Uniformity, and Cleanliness: Clean cup and good sweetness.
Cupping Score: 9.0 out of 10 (Outstanding)
Pour-over Paper Filter Notes: Aroma and flavor were largely consistent with the cupping, with perhaps a cleaner aftertaste and more subdued tannin structure. This was more enjoyable with a meal than on its own to offset the higher acidity level.