Three Coffee- Gondo AA Washed (Kenya)

Three Coffee- Gondo AA Washed (Kenya)Three Coffee Gondo AA Washed (Kenya) Gondo AA Washed comes from the Gondo Factory Washing Station located at approximately 1900 meters above sea level in the Mathioya area of Muranga County, Kenya. The region is highly competitive, with many washing stations competing to attract farmers. Because Kenyas traditional auction system rewards higher quality with higher prices, washing stations that consistently produce excellent coffee are able to pay

Three Coffee – Gondo AA Washed (Kenya)

Gondo AA Washed comes from the Gondo Factory Washing Station located at approximately 1900 meters above sea level in the Mathioya area of Muranga County, Kenya. The region is highly competitive, with many washing stations competing to attract farmers. Because Kenya’s traditional auction system rewards higher quality with higher prices, washing stations that consistently produce excellent coffee are able to pay farmers more, encouraging better cherry selection and processing.

This particular lot is processed using a classic Kenyan double-stage washing method. After harvest, the cherries are pulped and soaked in water for around 48 hours, then cleaned and soaked again for an additional 48 to 72 hours before drying. This process minimizes fermentation influence and allows the varietal character and terroir to clearly express themselves in the cup.

Sensory Profile

This coffee shows the trademark vibrancy and sweetness of high-quality washed Kenyan coffees. Expect bright citrus notes combined with white and yellow stone fruits, supported by a sugary sweetness. The cup is clean, juicy, and sweet, with lively acidity and a structured finish.

Tasting Notes:
Citrus
Stone Fruit
Plum
Sugary Sweetness
Juicy Acidity

Espresso Recipe (Three Coffee Recommendation)

Dose: 18.9g
Yield: 38.5–39g
Brew Ratio: 1:2
Extraction Time: 26–27 seconds
Water Temperature: 92°C
Resting Period: Fresh (1–7 days from roast date)
Basket: VST 20g basket

Dial-in Tips

Ensure the portafilter is properly heated before brewing by flushing hot water through it. The espresso should begin as slow drips, appearing thick and syrupy, before flowing into a steady stream. Adjust grind size to achieve the recommended extraction time, and always weigh both dose and yield for consistency.