Gakuyu-ini AA - Kenya

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Our first Kenyan coffee of 2019 and what a great start to the season! This coffee is absolutely bursting with flavour. Less 'chewy' than Kenyans can be but still juicy and bright. In the cup, you can expect zingy lemongrass and rhubarb notes but with the most gorgeously smooth brown sugar finish. This coffee has fantastic clean acidity and makes incredible espresso for the brave but most of you will enjoy this more as a delightful filter coffee. 

Origin:   Kirinyaga County, Central Kenya.

Farm:  Thirikwa Farmers Co-Operative Society.

Varietal:  SL28 and SL34

Processing: Washed.
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More info about this coffee.... 

Gakuyu-ini is located in Kirenyaga County in the Central highlands of Kenya and is a member of the Thirikwa Cooperative Society. The factory is a set in a beautiful, fertile and forested location and is surrounded by thousands of smallholder subsistence farmers who grow coffee as a cash crop alongside potatoes, bananas, mangoes and avocados.

The average altitude of these smallholdings is approximately 1,650 masl, a factor which contributes to the fine flavour of the coffee. The growers have the advantage of deep and rich soils that were created from the ash of the extinct volcano – Mount Kenya. Coffee varieties used by the farmers are mainly SL28, SL34, Ruiru 11, Batian and SL28 grafted onto Ruiru rootstock. The latter combines the hardy and disease resistant properties of Ruiru 11 with the fine cup of SL28.

The Gakuyu-ini factory processes coffee using methods typical throughout Kenya. Local people are paid to pick the ripe coffee cherries between October and January and these are pulped using disc pulpers in the wet mill. The water used to convey the resulting mucilage coated beans also aids quality separation by density since heavier beans sink in the water whilst lighter beans float on the surface. By channelling these beans separately three grades of parchment coffee are created; P1 (the best), P2 and P3. The parchment coffee is then channelled into large tanks where dry fermentation occurs during the following 24 hours or so. Once the mucilage is loose, the beans take on a pebble-like feel and so the fermentation process is halted by washing the beans in channels full of water, where further quality separation takes place, since low grade ‘floaters’ can be directed away from the dense high-quality beans. Next, the parchment coffee is channelled to a soak tank where it sits in cold water for around 24 hours, a process which develops the amino acids within the beans and is thought to contribute to Kenyan coffee’s unique flavours.

Next, the parchment is laid in a thin layer upon raised beds and allowed to dry under the sun for between 11 and 14 days. The coffee then undergoes a period of storage or ‘resting’ before being delivered to a mill where the parchment will be removed, and the coffee screened and cleaned to remove any defects. It will then be graded by size to create AA, AB, PB etc and finally, it will be packed in grain-pro lined bags or in vacuum packs ready for export.

Shipping is now only £1.50 on our 250g bags, using First Class Royal Mail. If your order totals more than £35, then shipping by DPD is FREE!

Customer Reviews

Based on 3 reviews
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B
B.C.

Really enjoying this coffee, very different from the S American beans that I usually drink. Tasted as espresso and short black pulled on my early Londinium 1 ( black plastic handles ) 19g in , 44 g out in 30 seconds. I can never adequately describe taste but very enjoyable.

E
E.U.

Excellent coffee, great taste.

D
D.F.
Amazing Taste

Great coffee, tasting notes are very pleasant. Good coffee to home brew!

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