Kenya Gatura

This small lot from the Gatura Factory marks the beginning of a new collaboration between Parlor and exporter Peter Mbature of Kamavindi Coffee Lab. Working closely with the Rumukia Cooperative, Peter initiated a project to reintroduce traditional Kenyan processing—most notably, full variety separation and double fermentation—to highlight the clarity and nuance of SL28 and SL34.

Gatura was the first factory to fully embrace the approach, encouraging participating farmers to deliver only ripe cherry from these heirloom varieties. The result is a coffee that channels the vibrant structure and layered acidity we long associate with Kenya—made possible through close attention at every step, from handpicking through drying.

This lot was grown at 1600–1700 meters in Nyeri County and processed entirely at Gatura. As our first release from this partnership, it reflects a shared commitment to elevating quality and transparency through meaningful collaboration at origin.