Thom Bargen
Kenya Gatina AA

Roaster Location: Flag of Canada Winnipeg


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Roast Level: Light
Bean Source Country: Kenya
Bean Source Region: Nyeri
Varietal: Batian, Ruiru 11, SL28, SL34
Process: Washed

1800 - 2050 MASL

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2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Thom Bargen.
5 star
4 star
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1 star

Latest Reviews and Tasting Notes

  • Theodore (Ted) Chan, Managing Editor

    1110 roasts rated, avg score of 4.28

    5.00 - Average

    5.00 - Aroma

    5.00 - Value

    5.00 - Finish

    5.00 - Flavor

    5.00 - Acidity

    5.00 - Balance

    This is one of those coffee that's so lively and good that the taste notes get wild. Here's what I got:

    -Sweet honey
    -green apple (this one I am sure of, it is green apple jolly rancher as the roaster implies)
    -something like green pepper but in a good way that adds to the experience

    So complex and delicious.

    Cupping Method:Hario v60 out of the Revolver Advent Calendar.

  • Victoria S-C

    411 roasts rated, avg score of 4.32

    5.00 - Average

    This is like I fine wine I could drink all day. Smooth, no bitterness, perfect acidity. Best part is the tart fruit flavors, passionfruit, green apple, sour cherry.
    5 months ago · See more from Victoria

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Kenya
Famed for its bold, bright acidity and fruity, wine-like flavors, Kenyan coffee often features blackcurrant, citrus, and tropical fruit notes. The high elevations, volcanic soil, and meticulous processing techniques contribute to the consistent, high-quality beans, with SL28 and SL34 among the most esteemed varieties.
Bean Source Region: Nyeri
Specialty coffee from Nyeri, a region in the central highlands of Kenya, is highly prized for its bright acidity, complex flavor profile, and rich body. The coffee is often grown at 1,500 to 2,100 meters above sea level, benefiting from volcanic soil and a climate marked by adequate rainfall and moderate temperatures. These factors contribute to the development of coffee cherries rich in sugars and acids, creating a cup that often exhibits notes of blackcurrant, citrus, and tropical fruit, layered with subtle floral and tea-like undertones.
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