Brian Beyke

Madcap - Gaturiri Kenya

Brian Beyke

Here goes my third installment in the Gaturiri exploration.  When I was about to place an order for the San Sebastian Peaberry I noticed Madcap was also offering from this farm.  I was so impressed before with Willoughby’s and Kuma’s offering that I wanted to continue to see where other roasters found this particular coffee’s sweet spot.  

Here is Madcap’s Gaturiri Kenya.



Tasting Notes: Vibrant, floral, stone fruit, deep, complex

Produced by: Barichu Farmers Cooperative Society

Region: Nyeri

Variety: SL 28 & SL 34

Altitude: 1,750 masl

Processing: Washed and dried on raised beds

Harvested: November 2012 - March 2013

Brew Method:

Clever | 34g © to 493g (w) | 3:35 then drop | 200 degrees

Dry aroma of cinnamon toast crunch with some citrus notes. 

Wet aroma was floral, citrus, almost like an orange dreamsickle.

Great nose on the cup - sweet, floral, and fudge. 

The first sips caught me off guard as I got tastes of menthol and honeysuckle, followed by a little grapefruit finish, but not too tart. The acidity sticks around the sides of the mouth.  

Diving into the third of fourth sips I get caramelized sugar flavors almost like the crust of a creme brulee.  

Aromatics are taking over my sense, nearly intoxicating.  Deep flavors growing.  Acidity going more towards the rear of the mouth and throat.  Raisin jumping out, black cherry, red apple.  The finish is lingering but a little more dry.  

I come back to a little cooler cup and it is still growing more and more fruity, with a little more juicy finish than before.  Flavors of some chocolate in there too, with growing amounts of floral starting to creep in as well.  


Brew Method:

V60 | 34g © to 453g (w) | 3:30 total time | 200 degrees

Deep tastes right off the bat similarly to in the Clever.  I’m finding dark honey notes, tartness thinking raspberry.  Black cherry still in there as well.  

Actually, it presents itself all around very similarly to the Clever but loses some of the more interesting notes (menthol, creme brulee) I pulled out when the bag was more fresh (this is 3 weeks off roast at this point instead of within the first week previously.)


Brew Method:

V60 no stir | 28g © to 375 g (w) | 3:10 total time | 200 degrees

*My typical V60 method involves stirring before the final draw down.  This method is the same ratio, but a smaller amount and without the stirring of my normal recipe.*

Less depth than my regular V60 method, but what I lose in depth I make up in smoothness and a few newer tastes.  Melon notes popping into the cup as well as a lemon peel acidity.  It still cools into some nice cherry flavors and a lighter mouthfeel overall.  


It was interesting to see how the stirring turbulence can change the end cup.  Similar results can be had by changing any parameter, really.  Grind size, time, ratio, etc.  While my reviews ultimately are how I brewed the cup, I always recommend putting the coffee through your own tests and seeing what all you can pull out of it.

Looking back over the now three Gaturiri offerings I’ve tried, Madcap throws some interesting things in the mix.  While it has similarities to both, I wouldn’t really say it is the middle ground of the other two.  I’d be more inclined to say that, as known with other Madcap offerings, there is an intensity in the coffee that really pushes the sensory limit in taste and smell.  Certain elements of this offering really pop and wow, while still never straying from what this coffee seems to present across all the offerings.  

Deep, juicy, vibrant.

Co-host of the I Brew My Own Coffee Podcast and always has all the chocolate. I also love to play board games. Yea, let's go do that right now.