Bright and juicy Kenya is back! Pronounced acidity reminiscent of red currants introduces a lively and tangy dimension. Balanced by the sweetness of caramel and black tea in the finish, the East African brew leaves a smooth lingering aftertaste.
SL-28, SL-34, Ruiru - 11, Batian
Red currant, caramel, black tea
Gakuyini factory sits at 1700 masl on the slopes of Mount Kenya and benefits from the fertile volcanic soil in this area. This factory is part of the Thirikwa Farmers Cooperative Society (FCS), which consistently delivers top-quality profiles and pays its farmers well. This factory implements various sustainable practices throughout its production. They distribute manure that can be used as fertilizer and recycle the water for processing cherries, filtered through a lagoon system. They use a Penagos Ecopulper, which reduces water consumption drastically. The picking is all done by hand; farmers pick their cherries and deliver them to the factory for pulping, sorting and drying. Farmers sort out over and under-ripe cherries upon delivery to meet the factory standards. An Agaarde disc pulping machine removes the skin and pulp of the cherries before they undergo a period of grading to ensure only the highest quality cherries get passed on. After a fermentation period for 16-24 hours, the coffees are washed with clean water and soaked for another 16-18 hours to create that distinct crisp acidity unique to coffees in this region. Lastly, the coffee beans are covered and dried on raised beds under the sun for 21 days. The resulting coffee is juicy, sweet, and sparkly, with flavours reminiscent of sweet citrus and caramelized sugars.