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Classic Kenyan coffee which means bags of citrus acidity huge blackcurrant notes. Fabulous filter coffee for all, wild espresso for the few!
This coffee is very similar to last years crop - and that's a good thing. Kenyan coffee is completely unique and we get so excited at this time of year. It's that acidity we love so much. It's zingy, fizzy and bold - like a lemon. This makes for invigorating filter coffee, and it's easy to see why so many people head for Kenyans for their 'breakfast coffee'. Add in those classic blackcurrant notes and a hint of rich cocoa and you've got a really delicious coffee.
In espresso, it's a different beast altogether. The acidity is accentuated even more and it becomes completely wild. If that's your thing, you'll love it but a lot of people find it tough to get a balanced brew using espresso machines. We'd count ourselves amongst them.
For us, adding milk to Kenyan espresso just doesn't work particularly well as a flavour combo either, but again, if that's your thing......
For us, this is perfect for cafetières, Aeropress, pourovers etc. Enjoy
Origin: Gakuyii Washing Station, Mount Kenya, Kenya.
Varietals: SL 28, SL 34
Roast degree: 129 (read more).
Suitable for: Filter (read more)
Q Score: 89 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Located on the slopes of Mount Kenya, Gakuyuini Factory benefits from the fertile volcanic soil and favorable altitudes ranging from 1600 to 1700 meters above sea level.
Remarkably, this factory is situated just 1.5 hours away from Nairobi, highlighting the proximity of Kenya's coffee-growing regions to the city. The membership at Gakuyuini is diverse, with 674 female farmers and 879 male farmers actively participating.
The smallholder farmers predominantly cultivate three main coffee varieties: SL 28, SL 34, and Ruiru 11.
The processing of cherries at Gakuyuini involves meticulous sorting by the farmers, who carefully remove unripe and overripe cherries before they enter the production process. A disc pulping machine is then used to remove the skin and pulp. The coffee undergoes fermentation for a period of 16 to 24 hours under closed shade. After fermentation, the coffees are washed and once again graded by density in washing channels. Subsequently, they are soaked in clean water for a duration of 16 to 18 hours.
For the drying phase, the coffee is sun-dried on African drying beds for up to 21 days. To protect the beans from extreme heat and nighttime moisture, they are covered with plastic during midday and throughout the night.
By meticulously following this processing method, Gakuyuini Factory strives to produce high-quality coffees that showcase the unique characteristics of the region and the dedication of its farmers.