Gaturiri AB

SL28 & SL34 from Gaturiri washing station, where members of Barichu Cooperative deliver their ripe cherries to be processed. Using the double washed method common in Kenya, with a two-day fermentation prior to the second soak, resulting in a jammy profile with resinous fruits, including blackcurrant, melon, pomegranate, & hibiscus.

SL28 Selected in 1935 from a single tree in a population called Tanganyika Drought Resistant by the former Scott Labs. Recent genetic tests have confirmed that SL28 is related to Bourbon.

SL34 Selected in the late 1930s from a single tree on the Loresho Estate in Kabete, Kenya by the former Scott Labs. The tree was labeled "French Mission," suggesting Bourbon heritage, but recent genetic testing has revealed SL34 actually belongs to the Typica genetic group. 

Hand-picked cherry arrives at the factory where water flotation separates dense fruit from immature floaters. After depulping, there’s a two-stage fermentation process: 24 hours in the primary tank, followed by 12–24 hours in secondary fermentation. After washing and a final 24-hour soak, the coffee enters the drying phase. Gaturiri's approach is slow and intentional. The beans rest under shade for the first day to prevent parchment cracking, then dry on raised beds for 10–15 days